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Mom’s Lightened Beef Stroganoff Recipe

Mom’s Lightened Beef Stroganoff 
Mom’s Lightened Beef Stroganoff 
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Mom’s Lightened Beef Stroganoff Recipe

Mom’s Lightened Beef Stroganoff 

There are many variations of Beef Stroganoff  recipes out there and chances are your favorite recipe is the one you grew up eating it as a child. Some like it with or without mushrooms, peas, wine, tomato sauce, etc.

This is the recipe I grew up eating (lightened up a bit). Now, I don’t usually make recipes with canned soup, but I’ve always enjoyed this as a kid, so I thought I would share Mom’s recipe. It’s been years since I’ve eaten this, and this was my family’s first time tasting it, so they were the deciding factor if this would get posted or not. Two thumbs up from my picky daughter! She loved it, even ate the mushrooms to our surprise!

Mom’s Lightened Beef Stroganoff

Gina’s Weight Watcher Recipes

Servings: 6 • Serving Size: 3/4 cup  • Old Points: 6 pts • Points+: 6 pts

Calories: 251.9 • Fat: 9.3 g • Protein: 28.1 g • Carb: 12.7 g • Fiber: 1.2 g • Sugar: 6.2 g

Sodium: 281.2 mg

 

  • Author: Melissa Owens

Ingredients

1-1/2 lbs lean tri-tip sirlion steak, trimmed of all fat, cut in thin 1/4″ x 2″ strips

olive oil cooking spray

1 tbsp butter

1 small onion, chopped

2 cloves garlic, chopped

10 oz  of sliced mushrooms

1 can of Campbell’s tomato soup

1 cup of water

1 small fresh bay leaf

2 tsp worcestershire sauce

2/3 cup of light sour cream

Instructions

In a heavy saucepan, heat pan over high heat. When pan is hot, spray with oil and add steak. Brown meat until cooked. Remove meat from pan. Lower heat, melt butter, then add onions. Cook about 2-3 minutes until translucent, add garlic and mushrooms and sauté about 2-3 more minutes until cooked. Add a can of tomato soup, steak, water, bay leaf, and worcestershire sauce. Cover and cook on low about 40 minutes. Remove bay leaf and mix in sour cream. Serve over noodles or rice.

 

Keywords: Mom’s Lightened Beef Stroganoff 

Written by antoine

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