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Low Fat Beef Stroganoff Recipe

Looking for an easy Low Fat Beef Stroganoff recipe? Learn how to make Low Fat Beef Stroganoff using healthy ingredients.


Submitted by amyemcrae

Makes 6 servings



Serves 6 Lightly rinse and dry the mushrooms before removing the gills if necessary. Serve stroganoff with 6 cups cooked medium or extra-broad No Yolks egg noodles. Avoid ?seasoned? meat tenderizers with added spice blends. Adolph?s, Durkee

Recipe Ingredients for Low Fat Beef Stroganoff

1 pound flank steak
1 1/4 teaspoons meat tenderizer (see note)
1 1/2 pounds portobello mushroom caps (see note), gills removed, halved and sliced thin
1 Salt and pepper
1 tablespoon vegetable oil
1 onion, chopped
1/2 cup plain yogurt
1 large egg white
4 teaspoons all-purpose flour
2 teaspoons tomato paste
1 1/2 cups beef broth
3 tablespoons white wine
1 tablespoon Dijon mustard
1 tablespoon finely chopped fresh parsley

Recipe Directions for Low Fat Beef Stroganoff

  1. 1. PREPARE MEAT Adjust oven rack to middle position and heat oven to 425 degrees. Cut steak lengthwise into 3-inch-wide strips, then cut each strip crosswise into -inch-slices. Toss meat and tenderizer in medium bowl, cover, and refrigerate 15 to 30 minutes.

  2. 2. ROAST MUSHROOMS Meanwhile, spray rimmed baking sheet lightly with cooking spray. Arrange mushrooms on prepared baking sheet, spray lightly with cooking spray, and sprinkle with teaspoon salt and teaspoon pepper. Roast, flipping once, until golden brown, about 15 minutes.

  3. 3. SEAR STEAK Pat steak dry with paper towels. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until just smoking. Cook half of meat, without moving, until browned around edges, 1 to 2 minutes. Toss steak and cook until no longer pink, about 30 seconds. Transfer to clean medium bowl. Repeat with 1 teaspoon oil and remaining steak.

  4. 4. MAKE SAUCE Whisk yogurt and egg white in small bowl until smooth. Heat remaining oil in now-empty skillet over medium heat until shimmering. Add onion and teaspoon salt and cook until browned, about 8 minutes. Stir in mushrooms, flour, and tomato paste and cook until paste begins to darken, about 2 minutes. Add broth, wine, and mustard and bring to boil. Reduce heat to medium-low and simmer until sauce is slightly thickened, about 5 minutes. Stir in meat, accumulated juices, and yogurt mixture and cook until meat is heated through, about 1 minute. Off heat, add parsley. Serve.

Categories

Main Dish

Nutrition Facts
Serving Size 310.6g
Amount Per Serving
Calories
245
Calories from Fat
86
% Daily Value*
Total Fat
9.6g
15%
Saturated Fat
3.4g
17%
Trans Fat
0.0g
Cholesterol
43mg
14%
Sodium
646mg
27%
Potassium
974mg
28%
Total Carbohydrates
11.2g
4%
Dietary Fiber
2.3g
9%
Sugars
4.8g
Protein
27.4g
Vitamin A 2% Vitamin C 5%
Calcium 7% Iron 14%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • Very high in niacin
  • High in phosphorus
  • High in potassium
  • High in riboflavin
  • Very high in selenium
  • High in vitamin B6
  • High in vitamin B12
  • High in zinc
  •   Bad points
  • High in sodium
  • Contains alcohol
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