Hamburger Stroganoff

Photo: Randy Mayor; Styling: Jan Gautro

Serve a lightened version of this classic dish with a tossed green salad and sautéed red and green bell pepper strips for a satisfying family-friendly meal.

Yield: 6 servings (serving size: about 1/2 cup stroganoff, 2/3 cup pasta, and 1 1/2 teaspoons parsley)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 322
  • Calories from fat: 27%
  • Fat: 9.8g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 1.1g
  • Protein: 23.9g
  • Carbohydrate: 35.1g
  • Fiber: 2.1g
  • Cholesterol: 82mg
  • Iron: 3.2mg
  • Sodium: 541mg
  • Calcium: 70mg

Ingredients

  • 8 ounces uncooked medium egg noodles
  • 1 teaspoon olive oil
  • 1 pound ground beef, extra lean
  • 1 cup prechopped onion
  • 1 teaspoon bottled minced garlic
  • 1 (8-ounce) package presliced cremini mushrooms
  • 2 tablespoons all-purpose flour
  • 1 cup fat-free, less-sodium beef broth
  • 1 1/4 teaspoons kosher salt
  • 1/8 teaspoon black pepper
  • 3/4 cup reduced-fat sour cream
  • 1 tablespoon dry sherry
  • 3 tablespoons chopped fresh parsley

Preparation

  1. 1. Cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold water; drain.
  2. 2. Heat oil in a large nonstick skillet over medium-high heat. Add beef to pan; cook 4 minutes or until browned, stirring to crumble. Add onion, garlic, and mushrooms to pan; cook 4 minutes or until most of liquid evaporates, stirring frequently. Sprinkle with flour; cook 1 minute, stirring constantly. Stir in broth; bring to a boil. Reduce heat, and simmer 1 minute or until slightly thick. Stir in salt and pepper.
  3. 3. Remove from heat. Stir in sour cream and sherry. Serve over pasta. Sprinkle with parsley.
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