Low Fat Stroganoff Recipe

First week after the end of our blessed daily light savings time... when it starts getting dark around 4. And, it feels exceptionally cold and miserable ~ even when it's not.. well, that's the hardest time for me to watch what I eat.

I need want heavy foods and cozy casseroles and why not add a whole stick of butter? Fat not only tastes good. It feels good! Right up until I try to hoist myself into last year's ski pants.

This favorite 'comfort food' recipe evolved out of necessity ~
1) Real beef stroganoff is so high in fat I had to kick it off the menu. Permanently.
2) I'd be lost without an oven. I rarely, if ever, have the time to monitor a stove top recipe.

Give it a shot... I don't think you'll be able to tell this is low fat. My family couldn't.*

Low Fat Beef Stroganoff Casserole
It doesn't look nearly this pretty when I make it.
* If you do this up right, the whole thing should come in at around 7 grams of fat, per serving which is about 20 grams of fat less than the real deal.
  • 1 lb. beef chuck roast cut into bite-size pieces.
  • 1 bunch, chopped green onions, tops and all.
  • 1 container sliced Baby Bella mushrooms.
  • 3 cloves chopped garlic. Or, 2 tsp. roasted garlic that comes in the glass jars.
  • 1 can fat-free cream of mushroom soup + water.
  • 3 tbs. Worcestershire sauce.
  • 1/2 package No Yolk pasta noodles.
In a teflon pan, with cooking spray, stir fry the beef, garlic and shrooms for about 5 minutes. Don't bother boiling the noodles, they'll cook in the sauce. Add the other goodies, put this mess in your favorite casserole dish, covered. Bake @350 for approximately 30 minutes.

What they don't know what hurt them.
* 'Low Fat' is a very bad word in this household. Therefore, I never utter it out loud. No Yolk noodles are lower in fat and they can't tell the diff.

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