WEIGHT WATCHERS BEEF STROGANOFF
Make and share this Weight Watchers Beef Stroganoff recipe from Food.com.
Provided by Sanja D
Categories One Dish Meal
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Trim fat from steak.
- Slice steak diagonally across grain into 1/4 inch wide strips.
- Place a non-stick skillet over medium high heat until hot.
- Add steak; cook 3 minutes.
- Drain well.
- Place skillet over medium-high heat until hot.
- Return steak to skillet.
- Add mushrooms, onion, and garlic; saute 2 minutes.
- Add beef broth and next 5 ingredients; bring to boil.
- Cover, reduce heat, and simmer 50 minutes or until meat is tender.
- Remove from heat; stir in sour cream.
- Spoon over noodles; sprinkle with parsley.
- Serving size approximately 1 1/4 cup steak mixture and 1/2 cup noodles.
Nutrition Facts : Calories 197.8, Fat 2.7, SaturatedFat 0.8, Cholesterol 27, Sodium 735.6, Carbohydrate 35.9, Fiber 2.8, Sugar 7.7, Protein 9.1
WW SLOW COOKER BEEF STROGANOFF
Make and share this Ww Slow Cooker Beef Stroganoff recipe from Food.com.
Provided by Audrey M
Categories Meat
Time P8DT35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Wrap steak in heavy duty plastic wrap; freeze for 30 minutes.
- Unwrap steak; cut steak diagonally across the grain into 1/8 inch thick slices.
- Place steak, onion, and next 7 ingredients in a 3 quart electric slow cooker.
- Combine flour and broth in a bowl; stir with a whisk until blended.
- Add broth mixture to cooker; stir well.
- Cover and cook on LOW heat for 8 hours or until tender.
- Turn slow cooker off; remove lid.
- Let stand 10 minutes;.
- Stir in sour cream; blend well.
- Serve stroganoff over noodles.
Nutrition Facts : Calories 1518, Fat 129.2, SaturatedFat 54.3, Cholesterol 234.1, Sodium 414.4, Carbohydrate 60.8, Fiber 3.8, Sugar 4.1, Protein 27.5
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- Dissolve cornstarch in cold water and pour onto meat. Stir in garlic powder, salt & pepper, and 2 cans of mushroom soup.
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- Using a sharp knife, trim fat from sirloin and slice on a diagonal across the grain. Approx. ¼ inch strips.
- Heat non-stick skillet on medium-high heat. When heated, cook steak for 3 minutes. Drain grease.
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- Stew meat often comes in very large pieces. To help it cook faster I like to cut into bite-sized pieces.
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Servings 6Total Time 32 minsCategory Dinner
- With a whisk, stir the broth, flour, and mustard in a large nonstick skillet until blended and smooth. Cook over medium-high heat, stirring constantly, until the mixture comes to a boil and thickens, about 2 minutes. Pour into a small bowl and cover to keep warm. Wipe the skillet clean.
- Pat the beef dry with a paper towel; sprinkle with the salt and 1⁄8 teaspoon of the pepper. Heat 1 teaspoon of the oil in the same skillet over medium-high heat. Add half of the beef and cook, turning once, until browned but still pink on the inside, about 2 minutes. With a slotted spoon, transfer the beef to a plate; keep warm. Repeat with the remaining 1 teaspoon oil and the remaining half of the beef.
- Add the onion to the skillet. Cook, stirring, until translucent, 3–5 minutes. Add the mushrooms, water, and the remaining 1⁄8 teaspoon pepper. Cook, stirring, until the mushrooms are tender, 3–4 minutes. Add any accumulated meat juices to the sauce mixture in the small bowl. Return the beef to the skillet with the onions and mushrooms. Cook, stirring occasionally, until just heated through, about 1 minute. Transfer the meat mixture to a platter; keep warm.
- Rewhisk the sauce mixture and pour into the skillet. Cook over medium-low heat, stirring occasionally, until the sauce is heated through, about 2 minutes. Remove the skillet from the heat and stir in the sour cream. Pour the sauce over the meat, then sprinkle with the parsley. Serve with the egg noodles. Yields 2⁄3 cup stew and 2⁄3 cup noodles per serving.
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