This diabetic beef stroganoff recipe is yummy! I was hoping to find a
stroganoff recipe that my mother in law would like! I'm pretty sure I
found it with this recipe.
Beef stroganoff is popular all over the world. Each country has its own spin on this classic recipe. Brazillians love it with mushrooms, tomato sauce, and strips of beef. The Japanese love this dish with white rice, parsley, and and butter. Yum, all of the variations sound delicious. Beef stroganoff is a versatile dish so play around with what you would like to put in it.
cooking spray, non-fat
1/2 lb fajita-style beef strips, thinly sliced
1/3 cup flour
salt and pepper, to taste
1 medium onion, chopped
1 can (14 1/2 oz.) chicken broth, fat-free
1 1/2 cups sour cream, fat-free
1 tbs. Molly McButter®
1 tsp worcestershire sauce
1 package (1 oz.) powdered ranch dressing mix
3 cups fresh mushrooms, sliced
1 package (12 oz.) no yolk noodles, cooked
1. Spray large skillet with cooking spray. Dust beef strips with flour and place in skillet. Season, as desired, with salt and pepper.
2. Brown on both sides over medium-high heat. Lower heat and add onion. Continue to cook over low heat for about 5 minutes.
In medium bowl, combine chicken broth, sour cream, butter,
worcestershire sauce, and dressing mix. Whisk or stir until well
blended. Stir in mushrooms and add mixture to meat and onions in
skillet. Simmer until mushrooms are done, about 15 to 20 minutes. Serve
over cooked noodles.