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Stroganoff Genua Style

on July 6, 2010

I know I have already posted a beef stroganoff recipe but this is a different version of that recipe. Most stroganoff uses stew meat and heavy cream and noodles. Not this recipe. In my version I substitute lean ground beef for the stew meat, fat-free half and half instead of cream and my favorite low-calorie noodle, Tofu Shirataki Noodles! It sort of looks like hamburger helper but tastes so much better. It is easy and doesn’t take a very long time to cook. I’m always looking for ground beef recipes other than meatloaf and chili and I found one.

INGREDIENTS:

1 pound ground beef

1 medium onion, chopped

2-3 cloves garlic, chopped

1 -15 ounce can cream of mushroom soup (or fat-free)

1 package Tofu Shirataki Noodles (Fettucine style) (prepare as package directs)

2 French Onion Laughing Cow Light cheese wedges, cut up

¼ cup light or fat-free sour cream

¼-½ cup fat-free half and half, use as needed to thin the sauce a little.

3 tablespoons olive oil

1 teaspoon dried basil

1 teaspoon dried oregano

1 tablespoon dried parsley

salt and pepper to taste


DIRECTIONS:

1. In a large saucepan sauté the onions in olive oil till they start to soften. Add the garlic and continue to sauté till light brown. Remove onions and garlic from pan and set aside.

2. Add ground beef to same pan and cook until brown. Drain off excess fat. Return the onion and garlic to pan as well as the basil, oregano, and parsley. Stir thoroughly.

3. Stir in cream of mushroom soup and the Laughing Cow cheese. Stir till the cheese is melted.

4. Add the sour cream and stir till mixed in. Add ¼ cup of the half and half. If needed add more of the half and half until sauce is thinned a little. It shouldn’t be too thick.

5. Add the prepared noodles and stir in thoroughly. Add salt and pepper to taste.

Serves 2-4


One response to “Stroganoff Genua Style

  1. John G. says:

    Added some fresh mushrooms sliced, cooking sherry (dash), and a wostercheire sauce (dash). Also subbed fresh parsley for dried. The longer the simmer time the longer the flavors develop!

    Like

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