BEEF STROGANOFF
There’s a reason why this creamy concoction of beef, mushrooms, and onions in a sour cream sauce is a classic. What’s not to like? Well, 31 grams of fat, for starters. The original has nothing on this slimmed-down version—except for about 20 grams of fat. Serves 4
12 ounces lean filet mignon, trimmed of all visible fat, cut into 1-inch cubes
Salt and freshly ground black pepper
Nonstick cooking spray
1 large Vidalia onion, sliced thin
12 ounces white button mushrooms, sliced
1 tablespoon reduced-sugar ketchup, such as Heinz
¼ cup dry sherry
¾ cup low-fat, low-sodium beef broth
2 teaspoons cornstarch
¼ cup reduced-fat sour cream, such as Breakstone’s
¼ cup chopped fresh flat-leaf parsley
1. Heat a large cast-iron pan over high heat. Season the beef with salt and pepper to taste. When the pan is hot, spray it with cooking spray, and add the beef. Sear the meat, turning it occasionally, until it is deep brown on the outside but still pink in the center, about 4 minutes. Transfer the meat to a plate, and tent it with foil to keep it warm.
2. Reduce the heat to medium-high and spray the pan with cooking spray. Add the onion and season with salt and pepper to taste. Cover and cook, stirring often, until the onion begins to soften, about 4 minutes. Add the mushrooms, cover, and cook until the vegetables are tender, about 6 minutes. Add the ketchup and sherry to the pan; cook until the sherry has evaporated.
3. Meanwhile, in a small bowl, whisk the broth into the cornstarch.
4. Pour the cornstarch mixture into the pan, and bring the mixture to a simmer. Cook until the sauce has thickened, about 3 minutes. Return the beef to the pan and reheat it slightly.
5. Remove the pan from the heat. Stir in the sour cream and parsley. Season with salt and pepper to taste, if desired, and serve.
