| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Vegetables |
|
Meats |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground sirloin |
| 1/2 |
c |
Soft white breadcrumbs |
| 1 |
tb |
Reduced-calorie stick margarine, melted |
| 2 |
ts |
Minced fresh onion |
| 1 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 1 |
ds |
Ground cloves |
| 1 |
ds |
Ground nutmeg |
| 6 |
tb |
Skim milk |
|
|
Vegetable cooking spray |
| 1 |
tb |
Reduced-calorie stick margarine |
| 2 |
tb |
All-purpose flour |
| 13 3/4 |
oz |
No-salt-added beef broth, (1 can) |
| 1/2 |
c |
Nonfat sour cream alternative |
INSTRUCTIONS
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 mother's 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.
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