maryanne:

Today, I made Beef Stroganoff for the very first time and I LOVED it. I will preface this by saying it was a very bastardized version of Beef Stroganoff. I was trying to cut a lot of calories so all the products I used were 99% fat free and there was no sour cream or cream cheese used which I know is incredibly sacrilegious. Regardless, it still tasted really good and if you’re looking for a comfort food with way less fat and calories, you should try this recipe out.

Ingredients:

• No Yolk egg noodles
• 1 large can of 98% fat free cream of mushroom soup (or 2 regular sized cans)
• 1 regular sized can of 99% fat free beef broth
• 1/2 a carton of fresh sliced mushrooms
• 1/2 a medium onion, diced
• 1 pound of lean ground beef
• 2 tbs worcestershire sauce
• Salt and pepper to taste

Directions:

1. In a skillet cook the diced onion and fresh mushrooms in olive oil
2. Add ground beef and season with salt and pepper - cook until browned on all sides
3. Drain the fat and put everything back in the skillet and add 2 tbs of worcestershire sauce
4. Add all the cream of mushroom soup and stir until incorporated
5. Add in the beef broth and stir. Let it come to a boil and bring down to a simmer.
6. Meanwhile, cook the egg noodles according to the directions on the package
7. Once noodles are cooked, top with a ladle or two of the beef stroganoff mixture and enjoy!