Beef Stroganoff from Jennifer @ 86 Carrots

Today’s guest post is from Jennifer, from 86carrots.com, sharing a delicious looking recipe! 

This past weekend I went to my local library and checked out the American Heart Association’s new cookbook. I copied a few recipes and have thus far tried two. The first was Chicken Scallop al Limone but that was just ok, so I didn’t want to waste your time with it. But tonight, ooooooo-eeeeee, Ground Beef Stroganoff. It is fantastic and uses ground beef which I prefer highly over hunks o’beef.

It is quick, easy and oh so delicious! Great for a quick meal on a work night.

Ground Beef Stroganoff

(Courtesy of The New American Heart Association Cookbook)

Serves: 4

Ingredients:

  • 5 oz Dried No-Yolk Noodles (no seriously, they mean only 5 oz)
  • Cooking Spray (I nixed this)
  • 1 lb. Extra Lean Ground Beef
  • 1/2 cup Chopped Onion (I had to puree’ this for Garrett)
  • 2 medium Garlic Cloves, minced
  • 4 to 6 oz of Button Mushrooms, sliced (I used 8 oz. of regular mushrooms sliced)
  • 1/2 cup Fat-Free, No-Salt added Beef Broth
  • 1 cup Evaporated Milk
  • 2 teaspoons All-Purpose Flour
  • 2 tablespoons Light Chive and Onion Cream Cheese
  • 2 teaspoons Worcestershire Sauce, lowest sodium available
  • 1/4 teaspoon salt

Directions:
1 – Prepare egg noodles using the package directions, omitting salt. Drain well in a colander. Set aside.

2 – Meanwhile, lightly spray a Dutch Oven or large skillet with cooking spray. Cook the beef over medium-high heat for 4 to 5 minutes, or until no longer pink, stirring frequently to turn and break up the beef. Drain if necessary.

3 – Stir in the onion and garlic. Cook for 4 to 5 minutes, or until the onion is soft, stirring occassionally.

4 – Stir in the mushrooms and broth. Reduce the heat and simmer for 5 minutes, stirring occassionally.

5 – In a small bowl, whisk together the evaporated milk and flour until smooth. Stir into the beef mixture. Increase the heat to medium. Bring to a simmer. Reduce the heat and simmer for 2 minutes, or until slightly thickened, stirring constantly.

6 – Stir in the cream cheese, Worcestershire sauce, and salt until well blended.

7 – Serve over the noodles.

ground beef stroganoff

Oooooooh yeah! NOM NOM NOM. If you make it, let me know what you think!

-Jennifer via 86carrots.com

3 thoughts on “Beef Stroganoff from Jennifer @ 86 Carrots

  1. Thank you Penny. I enjoy cooking but working a full time job and attending grad school leaves little time for difficult meals. Hope you stop by the blog often. 🙂

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