Meatball Stroganoff Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Ground sirloin,
1/2 cup: Soft white breadcrumbs,
1 tbsp: Reduced-calorie stick margarine, melted
2 tsp: Minced fresh onion,
1 tsp: Salt,
1 dash: Pepper,
1 dash: Ground cloves,
1 dash: Ground nutmeg,
6 tbsp: Skim milk,
Vegetable cooking spray,
1 tbsp: Reduced-calorie stick margarine,
2 tbsp: All-purpose flour,
13 3/4 ounce: No-salt-added beef broth,, 1 can
1/2 cup: Nonfat sour cream alternative,
Directions:
Combine first 9 ingredients in a bowl, and stir well. Shape mixture into 24
(1-inch) balls; set meatballs aside.
Coat a large nonstick skillet with cooking spray; add 1 tablespoon
margarine, and place the skillet over medium heat until margarine melts.
Add meatballs; cook 8 minutes or until browned, turning frequently.
Remove the meatballs from skillet; set aside, and keep warm. Wipe drippings
from pan with a paper towel.
Place flour in skillet. Gradually add beef broth, stirring with a wire
whisk until blended. Cook over medium heat for 3 minutes or until slightly
thickened, stirring constantly. Remove from heat, and stir in sour cream.
Return the meatballs to skillet, and cook for 3 minutes or until thoroughly
heated. Yield: 4 servings (serving size: 6 meatballs and 7 tablespoons
sauce).
Per serving: 409 Calories; 25g Fat (56% calories from fat); 29g Protein;
16g Carbohydrate; 82mg Cholesterol; 1407mg Sodium
Serving Ideas : Serve over rice or noodles.
NOTES : In January I got really ambitious about cooking light and have lost
15 pounds so far. My mothers original stroganoff recipe used lots of heavy
cream, but I cut the fat by substituting skim milk and nonfat sour cream.
~- Ellen M. Brown, Upper Arlington, Ohio.
Recipe by: Cooking Light, October 1994, page 136
Posted to MC-Recipe Digest V1 #394 by igor@digex.net on Jan 28, 1997.
Source from luhu.jp
(1-inch) balls; set meatballs aside.
Coat a large nonstick skillet with cooking spray; add 1 tablespoon
margarine, and place the skillet over medium heat until margarine melts.
Add meatballs; cook 8 minutes or until browned, turning frequently.
Remove the meatballs from skillet; set aside, and keep warm. Wipe drippings
from pan with a paper towel.
Place flour in skillet. Gradually add beef broth, stirring with a wire
whisk until blended. Cook over medium heat for 3 minutes or until slightly
thickened, stirring constantly. Remove from heat, and stir in sour cream.
Return the meatballs to skillet, and cook for 3 minutes or until thoroughly
heated. Yield: 4 servings (serving size: 6 meatballs and 7 tablespoons
sauce).
Per serving: 409 Calories; 25g Fat (56% calories from fat); 29g Protein;
16g Carbohydrate; 82mg Cholesterol; 1407mg Sodium
Serving Ideas : Serve over rice or noodles.
NOTES : In January I got really ambitious about cooking light and have lost
15 pounds so far. My mothers original stroganoff recipe used lots of heavy
cream, but I cut the fat by substituting skim milk and nonfat sour cream.
~- Ellen M. Brown, Upper Arlington, Ohio.
Recipe by: Cooking Light, October 1994, page 136
Posted to MC-Recipe Digest V1 #394 by igor@digex.net on Jan 28, 1997.
Source from luhu.jp
Tags
Meats