Monday, October 1, 2012

Beef Stroganoff

Easy, quick and satisfying!

serves 6 ( 7 points +)

  • 6 oz. uncooked whole wheat egg noodles
  • 1-¼ lb. sirloin, trimmed and sliced thinly
  • 8 oz. fresh, sliced mushrooms
  • 1 onion, thinly sliced
  • 1 c. fat-free sour cream (Breakstone's)
  • 2 tsp. beef bouillon granules
  • ½ c. water
  • 2 T. flour
  • salt and pepper to taste

Cook egg noodles according to package.
Meanwhile, heat a large non-stick skillet coated with cooking spray. Add beef, mushrooms and onion. Sprinkle with salt and pepper. Cook until vegetables are tender and meat is no longer pink.

In a medium bowl, whisk together sour cream, beef bouillon granules, flour and water. Add to beef mixture. Heat until bubbling ( 1-2 minutes). Serve beef over noodles.


  1. Thank you for the recipe! Love the blog!

  2. I served it with a spinach salad. This is a real keeper!


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