Beef Stroganoff

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I used to make this beef stroganoff recipe that came from the Lion House and it was really good, but it used cream of mushroom and sour cream and I felt like it was too fattening.  I looked for an alternative and found this and it is really good.  It is almost the same, but you use beef broth instead of cream of mushroom.  I've adapted it a little bit from the original to make it more everyday cooking friendly. 

Ingredients

  • 1 pound ground beef (or if you're feeling fancy you can use boneless sirloin steak)
  • 3 cups sliced mushrooms (about 8 ounces)
  • 1/2 cup chopped onion
  • 1 garlic clove, minced 
  • 2 tablespoon butter
  • 2 tablespoons all-purpose flour 
  • 1 cup beef broth
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 3/4 cup reduced-fat sour cream
  • 4 cups hot cooked egg noodles (8 ounces uncooked)
  • 3 tablespoons minced fresh flat-leaf parsley (optional)*

Preparation

  1. Brown the ground beef in a skillet. Drain fat and place in a bowl, and keep warm.
  2. Add mushrooms, onion, and garlic to pan; sauté 4 minutes or until onions are translucent. Add mushroom mixture to beef.
  3. Melt butter in pan over medium heat. Add flour. Cook 1 minute, stirring with a whisk. Gradually add broth, stirring constantly. Cook 1 minute or until thickened and bubbly, stirring constantly.
  4. Add beef mixture, salt, and pepper to pan; bring to a boil. Reduce heat, and simmer 4 minutes. Remove from heat; let stand 30 seconds. Stir in sour cream.
  5. Combine noodles and minced parsley. Serve beef mixture over noodles. Garnish with parsley sprigs, if desired.
* I have never used fresh parsley with this recipe and it still tastes really good. 

Adapted from Cooking Light

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