Beef Stroganoff was perhaps one of my favorite dishes that I discovered during my diet change. This recipe comes directly from the American Heart Association as a low salt, a low carbohydrates dish excellent for my gestational diabetes.
I enjoyed this gourmet recipe served on top of mashed potatoes with a side of green beans. With 276 calories and only 16g or carbs, 92mg of sodium, and 10g of fat, and lots of protein at 29g, it was certainly a heart healthy winner which I still make today for my family.
Ingredients
1 pound beef tenderloin or sirloin steak, all visible fat removed
1/8 teaspoon pepper
1 teaspoon vegetable oil
1/2 pound of fresh mushrooms (sliced is about 2 1/2 cups) or 1 can mushrooms, rinsed
1 medium onion, sliced
2 cups of low-sodium beef broth, heated
3 tablespoons all-purpose flour
2 tablespoons no-salt-added tomato paste
2 tablespoons dry sherry
1 teaspoon dry mustard
1/8 teaspoon dried oregano, crumbled
1/8 teaspoon dried dill weed, crumbled
1/4 cup nonfat or light sour cream
Directions
Cut meat into thin strips about 2 inches long. Sprinkle with pepper. Heat a large nonstick skillet over medium-high heat. Add oil and swirl to coat bottom. Cook meat for 1 minute. Add mushrooms and onion; cook for 2-3 minutes, or until onion is translucent, stirring occasionally. In a medium bowl, whisk together broth and flour. Add to skillet; bring to a boil. Reduce heat and simmer for 2-3 minutes, or until thickened, stirring constantly. In a small bowl, whisk together remaining ingredients except sour cream. Stir into meat mixture. Simmer, covered, for 5-10 minutes, or until beef is tender. Transfer about 1/4 cup sauce to a small bowl; add sour cream and whisk together. Stir back into skillet and cook for 5 minutes, or until warmed throughout. Serves 4 at 1 cup per serving.
No comments:
Post a Comment