Mock Beef Stroganoff
A great dish to make using left over
pot roast!
20 Minutes to Prepare and Cook
Number of Servings: 6
Weight Watcher points: 4
1 lb - Shredded Roast Beef or Beef Pot Roast
1 cup Beef broth from the roast and/or water
1 can *Healthy Request Cream of Mushroom Soup
1 cup - Breakstone Fat Free Sour Cream
Directions
1. Heat beef, broth and/or water in a large sauce pan.
2. Stir in cream of mushroom soup. (or sliced fresh or canned mushrooms.)
3. Bring mixture just to a boil and then reduce heat. Allow to simmer
as your noodles, rice or potatoes cook.
4. When almost ready to serve, stir in the Fat Free Sour Cream. Allow
this to simmer till hot, but do not boil once the sour cream is added or
it may 'break' and curdle.
5. Serve mixture over noodles, rice, light bread, or potatoes. Egg
Noodles are most traditional for stroganoff ... but we like to use Ronzoni
Healthy Harvest pasta.
** I like to use left over roast and broth from a roast that has cooked
in the crockpot. I usually buy a roast a little larger than we need for
one meal and save part of it to make this recipe a few nights later. You
can easily 'de-fat' the broth after it has chilled in the refrigerator.
If you don't have at least a cup of broth, add water as needed. You can
also substitute a pound of browned, crumbled, drained and rinsed ground
beef for the roast. My family likes it either way, but I really prefer
to make it with roast.
Number of Servings: 6
Please Note: This recipe and the nutritional information is for the
beef stroganoff topping only ... it does not include the noodles or whatever
you choose to serve the mixture over.
Nutritional Info
Calories: 164.5
Total Fat: 4.4 g
Cholesterol: 52.3 mg
Sodium: 289.2 mg
Total Carbs: 10.9 g
Dietary Fiber: 0.4 g
Protein: 18.8 g
Weight Watcher points: 3.58
