Points Plus Beef Stroganoff Recipe

Chicken Noodle Soup

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

A Delicious Weight Watchers Points Plus Beef Stroganoff Recipe Family and Friends Will Love.

Adapted from Weight Watchers Points Plus Recipes.

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.

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