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Points Plus Beef Stroganoff Recipe
Dec 17, 2010 @ 10:08 AM
Posted by
Daily Value: 9%
Servings: 4
Low-Carb
Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 188Daily Value: 9%
Servings: 4
Low-Carb
Sugar-Conscious
| Fat | 9g | 14% |
| Saturated | 3g | 16% |
| Trans | 1g | 0% |
| Carbs | 9g | 3% |
| Fiber | 1g | 5% |
| Sugars | 3g | 0% |
| Protein | 18g | 36% |
| Cholesterol | 50mg | 17% |
| Sodium | 523mg | 22% |
| Calcium | 50mg | 5% |
| Magnesium | 29mg | 7% |
| Potassium | 518mg | 15% |
| Iron | 2mg | 11% |
| Zinc | 4mg | 28% |
| Vitamin A | 230IU | 5% |
| Vitamin C | 5mg | 8% |
| Thiamin (B1) | 0mg | 9% |
| Riboflavin (B2) | 0mg | 14% |
| Niacin (B3) | 4mg | 22% |
| Vitamin B6 | 1mg | 25% |
| Folic Acid (B9) | 22µg | 5% |
| Vitamin B12 | 2µg | 28% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 1mg | 3% |
| Vitamin K | 12µg | 15% |
| Fatty acids, total monounsaturated | 4g | 0% |
| Fatty acids, total polyunsaturated | 1g | 0% |
Have a question about the nutrition data? Let us know.
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A Delicious Weight Watchers Points Plus Beef Stroganoff Recipe Family and Friends Will Love.
Adapted from Weight Watchers Points Plus Recipes.
INGREDIENTS
- 3 ounces wide eggnoodles
- 10 ounces lean boneless beef loin, cut into 1/2" strips
- 2 medium onions, thinly sliced
- 2 cups small whole white mushrooms, woody ends removed
- 1 tablespoon plus 1 teaspoon reduced-calorie tub margarine
- 1 tablespoon plus 1 teaspoon all-purpose flour
- 1 cup low-sodium beef broth
- 1 teaspoon prepared mustard
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup light sour cream
- 4 fresh flat-leaf parsley sprigs, to garnish
DIRECTIONS
In large pot of boiling water, cook noodles 5-6 minutes, until tender; drain, discarding liquid. Set aside; keep warm.
In medium nonstick skillet, cook beef over medium-high heat, stirring frequently, 3 minutes, until no longer pink. Remove beef from skillet. Wipe skillet clean; set beef aside.
Spray same skillet with nonstick cooking spray; heat. Add onions; cook over medium-high heat, stirring frequently, 7 minutes, until golden brown. Add mushrooms; cook, stirring frequently, 6 minutes, until lightly browned. Remove vegetables from skillet. Wipe skillet clean; set vegetables aside.
In same skillet, melt margarine; sprinkle with flour. Cook over medium-high heat,stirring constantly, until bubbling. Continuing to stir, gradually add broth, mustard, paprika, salt and pepper; cook, stirring constantly, 4 minutes, until mixture is thickened. Stir in sour cream.
Return cooked beef, onions and mushrooms to skillet; stir to coat. Cook, stirring frequently, until mixture is heated through.
Divide warm noodles evenly among 4 plates; top each portion of noodles with one-fourth of the beef mixture. Serve garnished with parsley.
Recipe Details
Makes ¾ cup of the beef mixture, ½ cup of noodles.
Servings: 4
