Saturday, March 10, 2012

Healthy Eating Recipe: Beef Stroganoff with Tofu Fettuccine



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Confession time: I love beef stroganoff - again, it's a flavor from my childhood and reminds of my dad (have I mentioned what a great cook he is?).  So Mr. Charming and I were reminiscing about some of our favorite dishes and decided to turn this one (there will be others) into a healthy meal!  And now we're sharing it will all of you!  

And...get this:

The kids LOVED it!  Hooray for healthy, yummy, kid-friendly meal ideas!!

Our super-simple ingredients:

Give a course chop to your mushrooms 

Dice up your red onion - these aren't super-fine, just do it to your preference 

Open your tofu noodles, rinse them well under cold water, and drain - set aside.

In a large stainless steel frying pan, spray with PAM and add your garlic: 

Saute for just a minute (do NOT brown), then add red onion and continue cooking. 

When the onions turn translucent, add your beef. 

Cook until all pink disappears. 

Add the beef broth (or bouillon): 

Then add the mushrooms: 

Let the mixture simmer and cook down until most of liquid is cooked off. 

Add your tofu fettuccine and mix well 

YUM!  The noodles will soak up some of the remaining liquid as well, so let everything simmer for about 5 minutes. 

At this point, we took out our portion (for Mr. Charming and myself)

Then add the all-important sour cream! 

Season with pepper to taste. 

Here's our yummy bowl:  
SIDE NOTE: We also added 1 tsp of sour cream - just to get the true stroganoff effect - if you're on 5&1, you don't add healthy fats to beef (because it's fatty enough on its own), but the little bit that we added had negligible fat content and it was worth it to me to really feel like I was enjoying this favorite dish of mine! 

Next time we will simmer it a little longer to have less juice and more flavor in the mushrooms and noodles - but overall, this dish is a keeper!

Try it and let us know what you think!

Beef Stroganoff with Tofu Fettuccine
2 Servings

10 oz beef hamburger (we use extra lean stuff)
2 bags (8 oz ea) Tofu Noodles (Fettuccine style - or your preference)
1/2 cup Beef Broth (or use beef bouillon cubes for a stronger flavor & less liquid)
1 cup Mushrooms, chopped
1/4 cup Red Onion
1 tsp Garlic, pressed
2 tsp Light Sour Cream (look for lowest fat to carb ratio)
Pepper to taste

Rinse Tofu Noodles under cold water, drain and set aside.  

Spray a large stainless steel frying pan with PAM and saute garlic for 1 minute.  Add red onion and saute until translucent.  Add beef and cook until all pink disappears, then add beef broth (or bouillon) and mushrooms.  Simmer for 5 minutes, then add Tofu Noodles and simmer until most of the liquid is gone (5-10 minutes) - stirring occasionally.  Add pepper to taste.  

Remove from heat and stir in sour cream.  Divide into two bowls and ENJOY!

Nutritional Information HERE.

1 comment:

Nancy Tracy said...

This looks amazing. It would also be great with zoodles using the wide Veggetti blade.