During the week between Christmas and New Year’s, I made a delicious — if I do say so myself — traditional stroganoff: tender beef braised with onions and mushrooms in a little beef stock and then enriched with big spoonfuls of sour cream stirred in during the last few minutes of cooking. I served it over thick egg noodles and everyone loved it. Who wouldn’t? But that was last year!
This year (meaning this week), I adjusted the recipe and made it with ground turkey breast,
Campbell’s reduced-fat cream of mushroom soup, chicken broth, onions and mushrooms and then, before serving, stirred in some of that really thick and tasty Greek yogurt you can buy anywhere. I served it over egg noodles and guess what? It was a big hit. Maybe not the superstar that the real thing is, but a darn good stand-in!
I didn’t bother to calculate the calories or fat contents of the two stews, but I know the second was less sinful than the first. And this is how I plan to continue this year: good home cooking without a lot of fat but also without a sacrifice of flavor. Wish me luck!
