Low calorie Beef stroganoff and shirataki beef stroganoff

Skinny Beef Stroganoff and Mushrooms: Skinny Taste Good

Skinny-Beef-Stroganoff-with-Mushrooms

I shared with you the best beef stroganoff but now it's time to share the best skinny beef stroganoff with mushrooms under 600 calories (539 cals.) *UPDATE: I've added a 200 calorie (and low carb) version of the skinny beef stroganoff with mushrooms. If you scroll all the way down you will find it under the printable recipe for the 539 cal recipe but I will warn you this recipe calls for shirataki noodles and the Nasoya Light Zero Shirataki Fettuccine Pasta brand which has 15 calories per serving and 1 net carb per serving.

My husband and I were discussing what the next skinny dinner article I'd write about (he actually likes the skinny versions so he's my taste tester) and he brought up a great point yesterday and it made me feel awful. He said "babe, don't you think it's kind of insensitive to have a fatty version of your beef stroganoff displayed without giving the readers an alternative so they, too, could enjoy it?" he didn't say that verbatim but I'm trying to make him sound insightful. He really worded like this, "babe, you're being a turdhead for throwing a fatty dish in their face without an alternative recipe," verbatim. He was referring to my recipe Best Beef Stroganoff article located in the "Yummy but NOT diet friendly" section.




I will say one thing, I'm making a few tweaks to my original but I didn't want to sacrifice the taste otherwise this dish could have the potential to being under 400 calories by eliminating the cream of mushroom soup, reducing the beef from 1 serving to a 1/2 and omitting the ketchup. Both ways taste great I keep the cream of mushroom soup because I have a mushroom addiction.

So this is all you will need.

INGREDIENTS


 

1 bag of no yolk egg noodles (cholesterol free)

1 can cream of mushroom soup fat free

1 tub sour cream fat free

1 Bag frozen peas and carrots

1 Tablespoon Worcestershire sauce

1 Tablespoon Yellow Mustard

1 Tablespoon Ketchup

1 pound 95% lean ground beef

8 oz freshly sliced mushrooms

yellow medium sized onion

1 Can beef broth or 1/5 tub Swanson's Beef broth

I will share with you step-by-step photos of the cooking process. I would have just made a video but I'm extremely clumsy (Lucille ball complex) and I could foresee my smartphone falling into the pot mixture. Let's get to cooking.

The first step you will need to do is brown the beef on medium heat and add sliced onions (I like the onions sliced like petals but you can slice however you like) in a deep frying pan and once the onions become transparent add the mushrooms until heated. Drain grease out in strainer and transfer mixture back to pan. Add pepper 1 teaspoon.

Skinny-beef

 

 

 

 

Next you will reduce the heat from medium to low and add the fat-free sour cream (entire tub) and the can of cream of mushroom soup and mix well.

Skinny-Beef-Stroganoff

You will now add one can of beef broth or half the tub of Swanson's beef broth into the pan and mix well.

Add frozen peas and carrots mix well. Then add 1 tablespoon ketchup. 1 tablespoon of yellow mustard and 1 tablespoon of Worcestershire sauce ( I love Worcestershire so if that seems like too much just use 1/2 tablespoon). Keep heat at simmer and cover stirring every few minutes.




Skinny-beef-Stroganoff

Skinny_beef-Stroganoff

In a pasta pot boil water (I don't use salt or oil) and add egg noodles. Cook until soft.

Egg-Noodles

Now the egg noodles are done you can drain out the excess water into your strainer (colander) and pour egg noodles back into your spaghetti pot. Turn off the deep frying pan and slowly (much emphasis on slowly here) pour the sauce mixture into the pasta pot where the egg noodles are and mix the sauce and egg noodles together. Add some more pepper to taste ( I use a lot) and wallah! Dinner is ready guilt free. I will have a printable version down below. Any comments or suggestions leave in the comments section, I'd love to hear them. 🙂

Skinny-Beef-Stroganoff

Skinny Beef Stroganoff with Mushrooms

Yields: 8

Serving size: 1

Calories: 549

Fat: 8.4g

Saturated fat: 3.4g

Carbs: 73.3g

Protein: 40.8g

Fiber: 5g

Sugar: 20.3g

Sodium: 2,385.3mg

Skinny Beef Stroganoff with Mushrooms


  • 1 8 ounce bag of no yolk egg noodles (cholesterol free)

  • 1 can cream of mushroom soup fat free

  • 1 tub sour cream fat free

  • 1 Bag frozen peas and carrots

  • 1 Tablespoon Worcestershire sauce

  • 1 Tablespoon Yellow Mustard

  • 1 Tablespoon ketchup

  • 1 pound 95% lean ground beef

  • 8 oz freshly sliced mushrooms

  • 1 yellow medium sized onion

  • 1 can beef broth or 1/2 tub Swanson's beef broth

Instructions


  • The first step you will need to do is brown the beef on medium heat and add sliced onions (I like the onions sliced like petals but you can slice however you like) in a deep frying pan and once the onions become transparent add the mushrooms until heated. Drain grease out in strainer and transfer mixture back to pan. Add pepper 1 teaspoon.

  • Next you will reduce the heat from medium to low and add the fat-free sour cream (entire tub) and the can of cream of mushroom soup and mix well.

  • You will now add one can of beef broth or half the tub of Swanson's beef broth into the pan and mix well.

  • Add frozen peas and carrots mix well. Then add 1 tablespoon ketchup. 1 tablespoon of yellow mustard and 1 tablespoon of Worcestershire sauce ( I love Worcestershire so if that seems like too much just use 1/2 tablespoon). Keep heat at simmer and cover stirring every few minutes.

  • In a pasta pot boil water (I don't use salt or oil) and add egg noodles. Cook until soft.

  • Now the egg noodles are done you can drain out the excess water into your strainer (colander) and pour egg noodles back into your spaghetti pot. Turn off the deep frying pan and slowly (much emphasis on slowly here) pour the sauce mixture into the pasta pot where the egg noodles are and mix the sauce and egg noodles together. Add some more pepper to taste ( I use a lot) and wallah! Dinner is ready guilt free.

Shirataki-Beef-Stroganoff

*UPDATE: If you're feeling gutsy and want to reduce this recipe down to a 200 calories beef stroganoff with mushrooms omit the egg noodles, ketchup and cream of mushroom soup, 1 serving of lean meat reduced to 1/2 serving and use pasta zero fettuccine noodles. I used it and I loved it. I'm used to Shirataki noodles (Nasoya Light Zero Shirataki Fettuccine Pasta) and have acquired the taste for it but if you have never had this "pasta" before you might be apprehensive at first. It grows on you and I have a how-to-cook shirataki noodles tutorial for you giving step-by-step instructions on how to cook it. Here is a picture of the 200 calorie beef stroganoff--yummy! Skinny never tasted better. Also you may be able to find the pasta zero in the tofu section of your local grocery store but online it's cheaper if you buy in bulk. I go through this stuff like water and my husband has forced me to buy the cheapest way possible which is online, but again it will be in the tofu section--usually in produce section.





 

 

 

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