A few weeks ago, my sister Gina asked for a beef stroganoff recipe. This one comes close to the one I used to prepare, but lost in an unfortunate computer accident. I put this together tonight and it turned out great. I used lower fat items when making it so it has less calories than regular stroganoff.
Easy Beef Stroganoff
1 lb. lean ground beef
1/3 cup onion, chopped
1 garlic clove, minced
1 (10.5 oz) can Cream of Mushroom Condensed soup, 98% Fat Free
1 (4 oz) can sliced mushrooms, drained
1/3 cup skim milk
1 1/2 tsp. Worcestershire sauce
1/3 cup reduced fat sour cream
salt and pepper to taste
In a large skillet over medium heat, cook beef and onion;seasoned with salt and pepper,until the beef is cooked through. Drain fat, return to heat and add garlic, cook for 1 minute. Add soup, mushrooms, milk and Worcestershire sauce.Bring to a boil and adjust seasonings. Reduce heat to simmer and cook for additional 15 minutes, stirring occasionally. Meanwhile, cook 6 oz. of wide egg noodles according to package, drain and toss with 2 tablespoons of butter and 2 tablespoons of chopped flat leaf parsley. Stir sour cream into beef mixture and serve over noodles.