Best 5 Low Fat Beef Stroganoff Recipes

SKINNY BEEF STROGANOFF

Steps:

• Cut the beef with the grain into 2-inch strips, then cut the strips across the grain into 1/8-inch slices. In 12-inch nonstick skillet, heat oil over medium-high heat. Add beef; cook 4 to 6 minutes, stirring occasionally, until brown. Add onion and garlic to skillet; cook 2 minutes, stirring occasionally.
• Stir in 1 1/2 cups of the broth, the Worcestershire sauce, basil, salt and pepper. Heat to boiling. Reduce heat; cover and simmer 15 to 20 minutes, stirring occasionally, until beef is tender. In small bowl, mix flour and remaining 1/2 cup broth with wire whisk until blended. Add to skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute.
• Stir in mushrooms and ketchup; cook until thoroughly heated, stirring occasionally. Remove from heat; stir in sour cream until well blended. Serve over noodles.

LOW FAT BEEF STROGANOFF

Steps:

• Brown beef strips in oil and add sliced onions, mushrooms and garlic.
• Add salt and pepper to taste.
• Add can of soup and water then add sour cream.
• Cook until hot then add Worcestershire sauce and ketchup.
• Cook noodles according to package directions.
• Serve over noodles.

HEALTHIER BEEF STROGANOFF III

Steps:

• Remove any fat and gristle from the roast and cut into strips 1/2-inch thick by 2-inches long. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
• Melt 1 tablespoon butter in a large skillet over medium heat. Add mushrooms and green onions and cook, stirring occasionally, until mushrooms are browned, about 6 minutes. Remove to a bowl and add 1 tablespoon butter to the skillet. Cook and stir one half the beef strips until browned, about 5 minutes, then remove to a bowl. Repeat with the remaining butter and beef strips. Pour wine into the hot skillet and deglaze the pan, scraping up any browned bits.
• Combine flour and 1/4 cup beef broth in a jar with a tightly fitting lid and shake until combined. Stir into the skillet, whisking until smooth. Stir in the remaining broth and mustard, then return the beef to the pan. Bring to a simmer. Cover and simmer until the meat is tender, about 1 hour.
• Stir in the prepared mushrooms and the sour cream five minutes before serving. Heat briefly and season with salt and pepper.

SKINNY SLOW-COOKER BEEF STROGANOFF

Steps:

• In 3 1/2- to 4 1/2-quart slow cooker, mix beef, onions, garlic, soup, mushrooms and pepper.
• Cover and cook on low heat setting 8 to 10 hours or until beef is very tender.
• Stir sour cream into beef mixture. Serve over noodles.

EASY REDUCED FAT BEEF STROGANOFF

Steps:

• Brown the hamburger, onion, bell pepper, and garlic in a large saucepan.
• Drain.
• Add soup, milk, worcestershire, sour cream, salt, and pepper.
• Heat through.
• Serve over noodles or rice.
• You can also add a can of mushrooms, drained, or slice some fresh ones and cook them along with the hamburger-bell pepper saute.