You are here

Round Steak Stroganoff

Diet.Chef's picture
  Boneless beef round steak 1 Pound, cut 3/4 inch thick and trimmed of fat
  Cornstarch 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Water 1 1⁄4 Cup (20 tbs)
  Tomato paste 1 Tablespoon
  Instant beef bouillon granules 1 1⁄2 Teaspoon
  Diet margarine 2 Tablespoon
  Canned sliced mushrooms 2 1⁄2 Ounce, drained (1 Can)
  Shredded carrot 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Dry red wine 2 Tablespoon
  Dairy sour cream 1⁄2 Cup (8 tbs)
  Hot cooked noodles 2 3⁄4 Cup (44 tbs)

Partially freeze the beef round steak; slice thinly into bite-size strips.
Combine 1 tablespoon cornstarch and the salt.
Coat the beef strips with the cornstarch mixture; set aside.
In small bowl combine water, tomato paste, and instant beef bouillon granules; set aside.
In skillet brown meat in diet margarine.
Push the meat to one side of skillet; add the drained mushrooms, shredded carrot, chopped onion, and minced garlic.
Cook 2 to 3 minutes or till tender.
Blend in the remaining 1 tablespoon cornstarch.
Add the tomato paste mixture.
Cook and stir till mixture is thickened and bubbly.
Stir in the dry red wine.
Reserve 3/4 cup of the beef-vegetable mixture for the dieter; keep warm.
Stir sour cream into the remaining beef-vegetable mixture; heat through {do not boil).
Reserve 1/2 cup of the hot, cooked noodles for dieter.
Serve the remaining noodles with sour cream-beef mixture

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4.3 (13 votes)


Round Steak Stroganoff Recipe