Beef Stroganoff with Ground Beef in a Frying Pan
Votes: 10
Time: 1 hour 10 min.
Complexity: average
Servings: 6
Complexity: average
Servings: 6
Nutritional value per serving:
Calories 322, total fat 14 G., saturated fats G., proteins 22 G., carbohydrates 29 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 322, total fat 14 G., saturated fats G., proteins 22 G., carbohydrates 29 G., fiber G., cholesterol mg, sodium mg, sugar G.
Try using ground beef instead of traditional sirloin or tenderloin, adding low-fat sour cream and whole-wheat pasta to lighten traditional beef stroganoff without sacrificing the flavor or appearance of the classic dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g 90% lean ground beef
- Table salt and freshly ground black pepper
- 300 g porcini mushrooms, cut into 2 or 4 pieces, depending on size
- 1 tbsp. l. olive oil
- 1 small onion, chopped
- 1 cup carrots, peeled and cut into small cubes
- 3 finely chopped garlic cloves
- 0.5 tsp paprika
- 1 tbsp tomato paste
- 400 ml low-sodium beef broth
- 1.5 cups of water
- 1 tbsp Worcestershire sauce
- 170 g penne pasta (feathers)
- 1/4 cup low-fat cottage cheese, room temperature
- 1/4 cup low-fat sour cream
- 2 tablespoons freshly chopped parsley leaves
- 2 tablespoons freshly chopped chives
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Recipes with similar ingredients: ground beef, porcini mushrooms, onions, carrot, garlic, paprika, tomato paste, Worcestershire sauce, penne pasta, curd cheese, sour cream, parsley, chives
Cooking the dish according to the recipe:
- Heat a large skillet over medium-high heat. Add the ground beef, season with salt and pepper to taste, and cook, stirring thoroughly with a wooden spoon, until browned, about 5 minutes. Transfer the ground beef to a bowl, leaving no lumps behind, and reduce the heat to medium.
- Add the mushrooms to the same pan, season with salt, and simmer until golden brown, 8-10 minutes. Transfer the cooked mushrooms to the bowl with the beef. Add the oil, onion, carrot, garlic, and paprika to the pan and continue cooking until the carrots and onions are golden brown and soft, about 10 minutes.
- Add the tomato paste and cook until the vegetables are evenly coated, 2-3 minutes. Add the broth, water, and Worcestershire sauce to the pan. Bring to a boil and add the pasta. Cover and cook according to package directions until the pasta is slightly undercooked. Uncover, add the mushrooms and beef, and heat through. Without removing from the heat, add the cream cheese, sour cream, finely chopped parsley, chopped onion, and salt and pepper to taste. Cook until the cheese is melted. Divide into 6 servings. Serve the beef stroganoff with pasta.
- This simple skillet dish packs a wonderful punch while maintaining a light, hearty feel thanks to lean ground beef, hearty mushrooms, and nutritious, low-calorie pasta. The addition of paprika gives the dish its pink color, and the creamy sauce is significantly lower in fat.
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