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Beef Stroganoff Recipe

Beef Stroganoff Recipe - 8 servings


3/4 pound extra-lean ground round

3/4 cup finely chopped onion

1 garlic clove, minced

1/2 pound fresh mushrooms, sliced

1/4 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon dried rosemary

1 1/2 cups low fat cream of chicken soup

1 cup nonfat sour cream

1 pound package bow tie pasta, cooked al dente

2 teaspoons poppy seeds

Fresh parsley for garnish


Saute ground round, onion, and garlic, drain off any excess fat. Add mushrooms, cook 3-5 minutes. Stir in salt, pepper, and rosemary, simmer, uncovered, 10 minutes. Add soup and heat. Stir in sour cream, heat, but do not boil. Arrange pasta around edges of a large platter, spoon stroganoff into center. Sprinkle pasta with poppy seeds. Garnish with fresh parsley.

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