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.
Ground Beef or Turkey Stroganoff
-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
-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: