Beef Stroganoff

For years I have thought about trying beef stroganoff, but darn near every recipe I saw had mushrooms as a main ingredient and they are not an ingredient I am particularly fond of.  As I was trying to think about what to have for dinner I was mentally running through the items in my fridge and kept coming up with zucchini, onion and beef.  It was at that moment a light bulb went off that I was going to make my own version of stroganoff - one without mushrooms but with zucchini and onions.

This dish reminds me a lot of a dish from my childhood - Creamy Chicken & Mushroom Egg Noodle Casserole but was a bit healthier with the addition of the sauteed vegetables. I recommend giving this dish to some picky eaters as there are no large chunks of vegetables but you know they are there and you are getting their benefits.



Beef Stroganoff: Serves 4

8oz Whole Wheat Egg Noodles
1lbs Ground Beef - I use 93/7
1 Large Onion - Diced
1 Large Zucchini - Shredded & Squeezed of excess liquid (approx 3-4C shredded)
1tsp Olive Oil
1/2-1tsp Garlic Powder
Salt & Pepper
1 Can Campbells Condensed Mushroom Soup - 98% FF
1/4C Sour Cream - I use Daisy's Light
1/4C Chicken Stock - FF or Water

Bring a large pot of salted water to a boil and cook the egg noodles until al dente, drain and set to the side. In a skillet over medium heat add the olive oil with the onions and some salt and pepper, cook for 2 minutes until they start to soften then add the zucchini with more salt and pepper. After another 2 minutes add the ground beef and sprinkle with the garlic powder and more salt and pepper, brown the meat with the veggies and once completely browned put the whole mixture into a large colander and push out excess liquid - the zucchini and beef will give off juices that make it kinda soupy so you want to get rid of these, I just used the back of my spoon and pushed, stirred and pushed again until most of the liquid was gone.

Add the mix back to the saute pan and add the soup, sour cream and chicken stock to it over low heat until incorporated and starting to bubble, add the noodles back in and stir around. Remove from the heat, cover with a lid and let it sit for 5-10 minutes before stirring one last time, serving and enjoying.

__________________________
WW: 11 Points Plus / serving
(Note if you served a half serving it would be 5PP - I will be doing this for the leftovers with some roasted carrots on the side!)