Sour cream low calorie

This beef stroganoff recipe is made with lean beef, beef stock, sour cream, sour cream low calorie, and spices. Complete the dish by serving it over buttered noodles.

Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer. Diana has served as head recipe developer and editor for the Emmy-nominated PBS series Moveable Feast, food editor and test kitchen manager at Fine Cooking Magazine, and recipe developer and product tester at Food Network. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate.

Pat the meat dry with paper towels. Sprinkle the meat with the salt and pepper and set aside. Melt 1 tablespoon of the butter in a medium saucepan over medium heat. Blend in the flour and cook, stirring constantly, for 2 minutes.

Gradually pour in the beef stock, stirring and cooking until thickened and smooth. In a large skillet, heat the olive oil and the remaining tablespoon of butter over medium heat until it shimmers. Add the sliced onion and cook, stirring frequently until the onion is tender and translucent, about 4 minutes. Push the onion to one side of the skillet. Add the meat in batches and sear until light brown on both sides. Once done, push the seared meat into the onion to make room for the next batch.

Once all of the beef is browned, add the beef and onion to the thickened sauce. Cover and cook on low, stirring occasionally, about 10 minutes. This is called tempering and prevents the sour cream from curdling. Stir the sour cream into the sauce and heat through but do not boil. Arrange the beef stroganoff on a platter over buttered noodles, if desired, and garnish with the fresh chopped parsley.