Low-fat beef stroganoff
There are as many versions of beef stroganoff as there is chili soup. You can mix the noodles with the sauce or just pour it on top. If times are tight and you know your kids will pour on the sauce, you can go ahead and mix it together. 🙂
This recipe calls for Greek yogurt, but you can use sour cream if you’re not interested in a low-fat dish. OR you can mix and match Greek yogurt with sour cream; make it half and half or just add a tablespoon of sour cream to the yogurt. I like this recipe because it can be done in under thirty minutes if you have canned beef, fried hamburger, or left-over roast in your refrigerator. I also like it because my hubby doesn’t notice the yogurt in lieu of sour cream. Win-win, right?!
Cook your noodles in water according to the directions. While the noodles are cooking, saute onions and then add beef, cream of mushroom soup, mushrooms, and milk. Simmer until heated through. Just before serving, add the sour cream OR yogurt and heat through. That’s it, folks. I like to serve green beans and sugar-free applesauce with this dish; it makes a complete, balanced meal. A side salad goes well also.
The Recipe
- 2 cups noodles
- 2 cups cooked or canned beef
- 1 can - 10 oz.- cream of mushroom soup
- ¼ - ½ cup milk
- 1 small can mushrooms
- ¾ cup Greek yogurt OR sour cream
- Onion - ¼ cup chopped
- 1 Tablespoon butter
- Salt and Pepper
- Cook noodles according to package directions
- Saute onion in butter
- Add beef, mushrooms, soup, and milk
- Season with salt and pepper
- Heat through
- Just before serving, add the Greek yogurt OR sour cream
- Stir until just heated through
- Serve on top of noodles OR mix noodles with the mixture to serve
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