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Healthy Beef Stroganoff

Healthy Beef Stroganoff
Megan Keno, Bothell

Comfort foods don't have to leave you feeling guilty. This healthy twist on a winter classic will leave you full and warm all winter long.

serves 4

  • 3/4 pound lean ground beef (90/10) 
  • 2 tablespoons olive oil 
  • 1 cup onions, chopped 
  • 1 cup sliced crimini mushrooms 
  • 1 tablespoon garlic, minced 
  • 1 teaspoon red pepper flakes 
  • 11/2 tablespoons Worcestershire sauce 
  • 1 16-ounce can Progresso Recipe Starters mushroom cooking sauce, or two 8-ounce cans lowfat cream of mushroom soup 
  • 1 cup nonfat Greek yogurt 
  • 1 cup chicken broth, if needed 
  • salt and pepper
  • 2 tablespoons parsley

In a large saute pan, heat pan over medium-high heat. Break ground beef into large chunks, season with salt and pepper, and cook until no longer pink. When cooked through, drain beef onto a paper towel-lined plate. Set aside.

Return saute pan to the stove and pour in olive oil. When oil has heated, add in onions and saute until they soften and start to become translucent. Add in sliced mushrooms, garlic, red pepper flakes and Worcestershire sauce. Stir frequently until the mushrooms begin to soften as well. Stir in mushroom soup or recipe starter and allow to simmer. Stir in Greek yogurt and ground beef.

If sauce is too thick, stir in chicken broth and thin sauce to desired consistency. Allow to gently simmer.

As stroganoff simmers, cook pasta according to package directions. Drain. Pour into saute pan and stir pasta and stroganoff together. Serve hot and garnish with parsley.

Find more recipes from the KCTS kitchen.


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