This recipe was a favorite of mine and my sister’s growing up. It was one my mom had found either in the newspaper or a magazine for the electric skillet and when Mom made it, it was such a treat.

Until the year she subbed out calf’s liver for beef. I am still scarred.

The original recipe called for butter, sour cream, chuck roast and Campbell’s Cream of Mushroom Soup. Yum. Over the years, I have modified the recipe to make it lower in fat. My modifications have much less sodium and is only 4 Smart Points per serving.

Here is what you will need:

1 pound of lean ground beef, 1 pound of sliced baby bella mushrooms, 1 medium onion, 4 cloves of garlic, 1 can of fat free cream of mushroom soup, 1/4c of V8, and 3/4c of nonfat greek yogurt.

Start by slicing your onion.

Then mince your garlic.

Spray a large skillet with nonstick spray and heat over medium high heat. Add onions.

And your mushrooms…

And half your garlic.

Saute for 5 minutes over medium high heat until cooked. Remove from heat and set aside.

Put your pan back on the stove and add your ground beef. Season with salt and pepper.

When the meat is about 75% browned, add the other half of the garlic.

Once the meat is browned, add 1/4c of V8.

Stir in the juice. Cover your skillet. Reduce the heat to simmer for approximately 15 minutes, until the juice is reduced almost completely.

Add back in your mushrooms and onions.

Stir in your can of cream of mushroom soup.

And then stir in your yogurt.

It will turn out creamy, and garlic-y, and delicious.

We serve ours over rice or egg noodles. You can also serve over riced cauliflower or just on its own!

With 96% lean ground beef, it comes to 4 Smart Points per serving and makes 4 servings.

Ground Beef Stroganoff

  • 1lb 96% lean ground beef
  • 1lb baby bella mushrooms, washed and sliced
  • 1 medium onion, sliced
  • 4 cloves garlic, minced and divided
  • 1/4c V8
  • 1 can condensed fat free cream of mushroom soup
  • 3/4c nonfat Greek yogurt

Spray a large skillet with nonstick spray and heat over medium high heat. Saute onions, mushrooms, and half of garlic until onions are soft and translucent, about 5 minutes. Remove veggies from heat and set aside in a bowl.

Return skillet to heat and add meat. Season to taste with salt and pepper. Brown ground beef, and when nearly browned, add remaining garlic and finish browning.

Add V8 to meat, cover skillet, and reduce heat to simmer. Simmer for 15 to 20 minutes until juice is reduced.

Add veggies back in to beef. Stir in cream of mushroom soup. Then stir in yogurt. Season with salt and pepper to taste. Makes 4 servings. 4 Smart Points per serving. Serve with rice, cauliflower rice, or egg noodles.

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