Ground Beef Stroganoff

I’m going to post a teaser and say that the chicken enchilada pizza I made last night is UH-MAZING.  For reals.  Now that I’ve said that, I probably won’t blog about it for like a month, knowing me, but I hope and pray to have it up sooner than that!

But regarding what I’m actually posting about, I recently made this ground beef (or turkey) stroganoff by Mel’s Kitchen Cafe.  That girl has a great blog, often chock-full of easy and delicious recipes!  The recipe and dish turned out great – even if some of my pictures are less than appetizing.  I don’t have the amazing cameras that many of the bloggers I follow do, and I don’t spend insane amounts of time working on the perfect lighting, perfect editing, etc.  Uh…I use my cell phone camera.  #aintnobodygottimeforthat…and yes, I just hash-tagged in a WordPress blog.  I don’t even use hash-tags on facebook, so I’m unsure why I felt like doing it on here.

Going back to this stroganoff.  Sometimes, you just want amazing, heart-melting comfort food.  But most of the time, you/I want to find ways to health-ify unhealthy recipes.  Using the leanest ground beef or turkey, using whole wheat or high fiber pasta, and using light/low fat/low sodium ingredients really help!  If you go for fat-free options, though, be sure to check the nutrition data for other ingredients, since fat-free tends to add more sugar, etc.  I have not found that to be the case with the light or low fat counterparts, though.

My end result ended up being a bit thinner than I’d have liked, so maybe when you are making this, add the broth slowly, because you can always add more, but you can’t take any out!

Ground Beef or Turkey Stroganoff

serves 4

-1lb lean ground beef or turkey
-1 small onion, chopped (about 1/2 cup)
-1 clove garlic, finely minced
-one or two shakes of salt and pepper
-8oz sliced white button mushrooms (I used less, and kept them whole, since only my husband likes them)
-4oz light cream cheese, cubed
-2cu low-sodium beef broth
-1/2cu lowfat milk
-3tbsp flour
-1/2cu light sour cream
-cooked noodles or rice, for serving

-Prepare pasta or rice according to package instructions.
-Meanwhile, in a large skillet, cook the meat, onion, garlic, salt, and pepper on medium to medium-high heat, stirring to break the meat into small pieces, until almost cooked through, about 5 minutes. Drain excess grease/oil, add the mushrooms, and cook until mushrooms are browned and softened and the meat is cooked through, about 5 more minutes.
-Add the cubed cream cheese and let it melt over medium heat, for about 2-3 minutes, and then stir in. Mix gently until it is fully incorporated. In a large measuring cup, combine beef broth and milk, then whisk in the flour until smooth and lump-free.
-Stir the above mixture into the meat mixture and cook over medium or medium high, letting it bubble and simmer for 3-4 minutes, until thickened, stirring occasionally. Stir in the sour cream.
-Serve over cooked noodles or rice, and sprinkle each serving with fresh parsley!

Other beef stroganoff recipes previously seen on Never The Same Dish:

Beef Stroganoff

Beef Stroganoff

Beef Stroganoff


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