I don't know about you, but I love Beef Stroganoff. I'd thought of it earlier today as I was scouring the internet for recipe ideas for the week. The rich, creamy flavor of the sauce with egg noodles is divine. Sad thing is, I'm not very successful at making it...usually. It always seems to be too salty, or too bland, or not enough sauce, or too thick, or not enough noodles. But I think... well... just read below for the results...
Healthier Creamy Beef Stroganoff
What you'll need:
1 lb Lean Ground Beef (I used organic 95/5)
1/3 c all-purpose flour
1/4 t salt
1 can (10.75 oz) Cream of Celery soup (I used a healthy, reduced sodium version)
1 can (10.5 oz) Beef broth
1 can (4 oz) Mushroom pieces
1 T spicy mustard
10 oz. egg noodles
1 c lowfat sour cream
Pepper to Taste
Parmesan/Romano to Taste
Cook the pasta as directed. In a large skillet, cook the beef over medium heat until nicely browned; drain if needed (my beef was so lean there was nothing at all to drain). Stir in flour and salt until blended. Stir in soup, broth and mustard. Bring to a boil, stirring constantly. Then reduce the heat and let it simmer, uncovered, for about 10 minutes, adding in the mushrooms at this time. Stir in the noodles and sour cream and let it heat through, but don't let it boil. Serve with pepper and cheese to taste. Yields 5 Servings.
Ratings from the Experts*: 9/10! The BEST stroganoff I've ever made. And it's healthy?! Dude. This should be a 10 just for that fact alone. Hubby says it's not quite a 10 (and he's definitely the harder critic), but he liked it so much I caught him scraping the pan after dinner, gobbling up the remnants. I personally think it is like a 9.999953/10. Just Sayin'.
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