Mushroom Stroganoff
Tonight I made Mushroom Stroganoff from Skinnytaste. While it looks amazing as is - I made a few alterations based on what I had at home.
Servings: 4
Per Serving:
7 WW Points Plus 53 g carbs
285 calories 3 g fat
13 g protein 7 g fiber
What you will need:
1 tablespoon butter (I used Balade light butter with sea salt)
1/2 cup onion, chopped
2 tablespoons unbleached all-purpose flour
2 cups fat free broth (she recommends vegetable or beef, but I used chicken and it was fine)
1 tablespoon Worcestershire sauce
1 teaspoon tomato paste
10 ounces baby bella mushrooms, sliced
8 ounces white button mushrooms, sliced
1/4 teaspoon thyme
salt and pepper to taste
2 tablespoons white wine
1/4 cup fat free plain greek yogurt (or reduced fat sour cream)
8 ounces uncooked noodles (I used whole wheat angel hair)
For you other novice cookers out there - I would recommend having the ingredients ready and measured out when you start this recipe. Everything moves pretty quickly and there's lots of necessary stirring - so it helps to have everything ready and in front of you. I followed the cooking directions from Skinnytaste...so here you go:
Cook noodles according to package directions. When the water starts to boil for the noodles, heat a large nonstick skillet and melt butter over medium heat. When butter is heated, add onions to the pan and cook for 2-3 minutes over medium low heat.
Add flour and stir with a wooden spoon for 30 seconds. Gradually add broth, Worcestershire sauce, and tomato paste - stirring constantly. Add mushrooms, thyme, salt, and pepper. Stir and cook for 4-5 minutes or until thickened and bubbly. Stir constantly.
Add wine and bring to a boil. Reduce heat and simmer 4 minutes. Remove from heat; let stand 30 seconds. Stir in greek yogurt (or sour cream), add noodles, and mix well. Enjoy!
Posts
0 comments: