I am going to be honest and tell you right off the bat that I have never actually tried Beef Stroganoff. It wasn't a meal that was ever cooked for me, and the only time I have ever seen someone eat it was while I was on vacation in Russia (it’s quite popular over there)…but it didn't really appeal to me. By the time I really started cooking, I was a vegetarian and I never gave it a second thought. Flash forward to now, and in comes Mushroom Stroganoff (skinny style!). I frequent Skinny Taste, do you? If you answered yes, we are on the same page, if you said no, you should probably add that to your list of food blogs to check out. All of Gina’s recipes are made over to be lower calorie and still taste delicious at the same time. She uses nutritious ingredients and makes over traditional recipes along with coming up with new recipes as well. Check it out, she’s awesome.
Anyway, I saw this recipe for Mushroom Stroganoff and I figured I had to try it. It’s vegetarian and includes mushrooms, a creamy sauce, and pasta too…totally up our alley. I added it to the menu plan and never looked back.
Bear with me because it’s sort of difficult to make this look appetizing, but trust me, it tastes delicious! I made a couple substitutions just because I wanted to use a couple things on hand and it came out great. It really felt like I was eating a calorie heavy sauce (aka totally creamy), but I knew it wasn't which made it taste even better. I ended up using wheat noodles, and part of me wished I used the white noodles…I will likely try those next time. This comes out to less than 270 calories (and 7 points+ on WW!) for a cup and a half of pasta…total score!
- 1 tablespoon butter
- ½ cup chopped onion
- 2 tablespoon unbleached all-purpose flour
- 2 cups fat-free less-sodium vegetable broth (or beef if you're a carnivore)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon tomato paste
- 12 oz sliced baby Bella cremini mushrooms*
- 3.5 oz Shiitake mushrooms*
- ¼ teaspoon thyme
- salt and pepper to taste
- 2 tablespoon white wine or sherry
- ¼ cup reduced-fat sour cream or Greek yogurt
- 8 oz uncooked noodles Ronzoni Smart Taste, Healthy Harvest or No-Yolk
- 1 tablespoon minced fresh flat-leaf parsley for garnish
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1. Cook noodles in a pot of salted water according to package directions, I like to under-cook them a bit so I can mix it with the sauce and let it finish cooking.
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2. While the water starts to boil for the noodles, heat a large nonstick skillet over medium-high heat. Melt butter over medium heat, add onions to the pan and cook 2-3 minutes over medium-low heat.
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3. 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 4-5 minutes or until thickened and bubbly, stirring constantly.
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4. Add wine and bring to a boil. Reduce heat, and simmer 4 minutes. Remove from heat and let stand 30 seconds.
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5. Stir in sour cream (or Greek yogurt), add noodles and mix well. Garnish with parsley if desired.
*feel free to use whatever mushroom blend you want
pamasaurus says
I just got over my mental block with mushrooms, and I think this might be the next recipe I try them in 😉 Yum!
Allyson says
I used to have a mental block against mushrooms too. I didn't eat them until after college when I decided I would actually try them, and like them. I never looked back! Let me know if you give it a go!
now at home mom says
I've never tried this and I try my best to include healthy recipes during the week over here! I am keeping this one to give it a try soon! 🙂 I love that this plate is less than 300 calories too 🙂 hope you are having a great Sunday evening Allyson! 🙂
Allyson says
Thanks, Ingrid! I also try to keep it in check during the week with the calories, because it seems like our weekends are full of breakfasts and dinners out...and that definitely does not make for a healthy diet!
Jenna says
I love stroganoff! I have never heard of a mushroom version though! This is a must try! Jenna @ Rain on a Tin Roof
Allyson says
Thanks, Jenna! I hadn't heard of it either, but I am glad I tried it! We really liked it over here! Thanks for coming by!
Tawnie says
FYI: Cremimi's ARE baby bellas.....
Allyson says
Ha! Good call!
Ana says
FYI Worcestershire sauce isn't vegetarian
Allyson says
Oh, I know! I just always assume if someone is vegetarian they know these things! This is the sauce I love! People who aren't vegetarian but just looking for a meatless recipe, can use regular! Thanks!
Emily says
I use Pickapeppa sauce as a vegetarian substitute to Worchestershire sauce