Reduced-Fat Beef Stroganoff
From Cook's Country
Flank steak has a beefier flavor than mild tenderloin; a little meat tenderizer transformed the thin slices of tough flank steak in a matter of minutes.
Portobello mushrooms cut into slices and roasted with cooking spray provided a low-calorie substitute that allowed us to eliminate some of the meat in our Reduced-Fat Beef Stroganoff. To cut calories in the cream sauce, fat-free yogurt proved the best alternative to sour cream, but it curdled instantly when we added it to the base. Stirring egg white into the yogurt solved the problem.
Traditional recipes have 561 calories, 26 grams of fat, and 12 grams of saturated fat per serving (1 cup stroganoff and 1 cup cooked yolk-free egg noodles). Our changes brought the numbers down to 344 calories, 7 grams of fat, and 2 grams of saturated fat.
Serve stroganoff with 6 cups cooked yolk-free egg noodles (you'll need one 1-pound package of dried noodles).
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