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Ingredients
| olive oil: 1 tsp |
| ground beef, lean: 12 oz |
| white mushrooms (sliced): 2 cups |
| chicken broth - low sodium: 1/2 cup (divided) |
| onions - yellow (chopped): 1/3 cup |
| garlic: 1 clove (minced) |
| paprika: 1 1/2 tsp |
| enriched egg noodles: 14 oz |
| light sour cream: 1/4 cup |
| nonfat plain yogurt: 1/4 cup |
| dried dill weed: 1 tsp |
Hamburger Stroganoff
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
30 min -
Servings
4 serving(s)
Tags
- In a large nonstick skillet, heat oil over medium-high heat.
- Add beef and saute until browned, about 2 minutes.
- Place on a plate.
- In same skillet over medium-high heat, cook mushrooms and ¼ cup of broth for 5 minutes.
- Add the onion and garlic; saute for 3 minutes.
- Stir in paprika until well blended.
- Add the remaining broth; cook for 4 minutes.
- While the mushroom mixture is simmering, cook noodles according to package directions, but do not add salt.
- In a small bowl, combine sour cream and yogurt.
- Mix well; set aside.
- Return the beef and any accumulated juices from plate to skillet; reduce heat to low and stir gently.
- Stir sour cream mixture into skillet; heat through.
- Drain the noodles in a colander.
- Place on serving plates and top with beef mixture.
- Sprinkle with dill and serve immediately.