WW Points: 5
1 pound lean ground beef
1 cup diced onion
1 package fresh mushroom — sliced
2 cups beef stock
1/3 cup flour
1/4 cup ketchup
8 ounces light sour cream
1 tablespoon I Can’t Believe It’s Not Butter
2 tablespoons white wine
salt and pepper
Heat butter in a large skillet or soup pot. Add sliced mushrooms, salt, and pepper, and cook for 5 mins. Remove mushrooms from pan.
Add ground beef and cook until browned. Set aside 2/3 cup of beef stock. Add remaining broth, onion, wine, and ketchup. Lower heat and simmer for 20 minutes, covered.
Whisk together the remaining 2/3 cup broth and flour. Add to meat mixture after it has simmer. Stir well. Stir and boil for 1 minute. Add mushrooms and cook and stir for enough minute.
Add sour cream and stir well. Let heat through. Serve over egg noodles.
Makes 8 1-cup servings.
Per Serving: 203 Calories; 13g Fat (57.3% calories from fat); 12g Protein; 9g Carbohydrate; 1g Dietary Fiber; 45mg Cholesterol; 667mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates
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