Meatball Stroganoff
Source of Recipe
ws
Recipe Introduction
servings 4
points 6
List of Ingredients
15 ounces lean ground beef (10% or less fat)
1 medium onion, minced
1 tablespoon Dijon-style mustard
2 teaspoons rinsed drained capers, finely chopped
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon vegetable oil
2 medium onions, thinly sliced
3/4 cup low-sodium beef broth
2 teaspoons cornstarch, dissolved in 1 tablespoon cold water
1/4 cup nonfat sour cream
1/2 teaspoon dried tarragon Recipe
In medium bowl, combine beef, minced onion, mustard, capers, salt and 1/4 teaspoon of the pepper; form into 12 equal meatballs. Set aside.
In medium nonstick skillet, heat oil; add sliced onions. Cook over medium heat, stirring frequently, 8-10 minutes, until onions are golden brown. Remove onions from skillet; set aside.
In same skillet, cook meatballs over medium heat, turning as needed, until browned on all sides. Add broth and sliced onions; bring liquid to a boil. Reduce heat to low; stir in dissolved cornstarch. Simmer, stirring gently, until liquid is slightly thickened. Cover skillet; simmer, stirring occasionally, 15 minutes, until meatballs are cooked through.
Remove meatball mixture from heat; with wire whisk, gently stir in sour cream, tarragon and remaining 1/4 teaspoon pepper. Divide evenly among 4 plates and serve.
SERVING (3 MEATBALLS WITH 1/3 CUP SOUR CREAM MIXTURE)
PROVIDES: 1/4 Fat, 3/4 Vegetable, 3 Proteins, 20 Optional Calories.
PER SERVING: 240 Calories, 12 g Total Fat, 4 g Saturated Fat, 66 mg Cholesterol,
363 mg Sodium, 8 g Total Carbohydrate, 1 g Dietary Fiber, 24 g Protein, 36 mg
Calcium
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