Beef Stroganoff

By dette

Stroganofff gets its name from a nineteenth-century Russian diplomat, Count Paul Stroganov. This dish sometimes includes mushrooms; if you like, toss in a tablespoon or two of dried porcinis (no need to reconstitute beforehand). Serve over rice or no-yolk egg noodles.

Ingredients

• 1 # boneless beef top round, cubwed
• 1 c, beef broth
• 1/3 c. dry sherry
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp freshly ground peper
• 1/8 tsp dried thyme
• 1 bay leaf
• 1/2 c fat-free sour cream
• 1/4 c all-purpose flour
• 2 tbsp water.

Details

Servings 4
Preparation time 15mins
Cooking time 19mins

Preparation

Step 1

Mix the beef, broth, sherry, onion, garlic, oregano, salt, pepper, thymeand bay leaf in a slow cooker. Cover ad cook on High until the beef is tender, 4-5 hours.

Mix the sour cream, flour, and water in a bowl. Stir about 1 c. of the hot oliquid into the sour cream mixture, then stir the sour cream mixture into the stroganoff. Cover and cook until thick and bubbling, about 30 minutes. Discard the bay leaf before serving.

251 cal; 5 g fat; 2 g sat fat; 72 mg chol; 405 mg sod; 13 g carb; 1 g fib; 32 g prot; 44 mg calc POINTS: 5