I am going to be honest and tell you right off the bat that I have never actually tried Beef Stroganoff. It wasn’t a meal that was ever cooked for me, and the only time I have ever seen someone eat it was while I was on vacation in Russia (it’s quite popular over there)…but it didn’t really appeal to me. By the time I really started cooking, I was a vegetarian and I never gave it a second thought. Flash forward to now, and in comes Mushroom Stroganoff (skinny style!). I frequent Skinny Taste, do you? If you answered yes, we are on the same page, if you said no, you should probably add that to your list of food blogs to check out. All of Gina’s recipes are made over to be lower calorie and still taste delicious at the same time. She uses nutritious ingredients and makes over traditional recipes along with coming up with new recipes as well. Check it out, she’s awesome.
Anyway, I saw this recipe for Mushroom Stroganoff and I figured I had to try it. It’s vegetarian and includes mushrooms, a creamy sauce, and pasta too…totally up our alley. I added it to the menu plan and never looked back.
Bear with me because it’s sort of difficult to make this look appetizing, but trust me, it tastes delicious! I made a couple substitutions just because I wanted to use a couple things on hand and it came out great. It really felt like I was eating a calorie heavy sauce (aka totally creamy), but I knew it wasn’t which made it taste even better. I ended up using wheat noodles, and part of me wished I used the white noodles…I will likely try those next time. This comes out to less than 270 calories (and 7 points+ on WW!) for a cup and a half of pasta…total score!