Beef Stroganoff

By John Crowley

  • 3 lbs lean beef stew meat

  • 11/2 Cup sliced fresh mushrooms

  • 4 TBS Low Fat Cream

  • 1 Cup Water

  • 8 oz Low Sodium/Fat Free Beef Broth

  • 1/4 C Instant Creole Roux mix or can substitute 3 TBS cornstarch mixed w/water or 3Tbs Flour added straight into pan

  • 2 Cups No Yolk Egg Noodles

  • 1 Cup Frozen Baby Peas

  • 1/4 Cup Chopped Leek

  • 1/8 Tsp Salt

  • 1/8 Tsp Pepper

  • 1/8 Tsp Oregano

  1. In skillet on medium heat put stew meat and water, cook til meat browned.

  2. Add mushrooms, leek, salt, pepper, and oregano let cook til leek and mushrooms are soft.

  3. Add in roux mix ( or one of the 2 substitutes) stir well.

  4. Add in Beef Broth and Noodles. Cook until noodles almost done stirring to help thicken.

  5. Add cream and stir til well mixed and then add in peas and cook until peas heated and soft.

Nutritional Facts

Calories 375
Protein 30mg
Sodium 400mg
Sugars 8mg
Carbs 40g

beef low-sodium