400 Calorie Meal

When I originally wrote this post in 2013, I was working at Curves. If you’re unfamiliar with Curves, it’s a fitness facility for women. Fast forward to 2017. I’m not longer working there, and I’ve learned how to take better pictures. I also learned that in weight loss, not everything has to be exact, and not every single calorie has to be minutely counted.

Even though my time at Curves is done, I really enjoyed some of the 400 calorie recipes in their Curves Complete plan. One of these is a what I turned into a gluten free beef stroganoff. I’ve tried it with various brands of pasta, including this Organic Brown Rice & Quinoa Fusilli from Trader Joe’s.

Do What Works Best for You

Now, I have to be honest that I “tweeked” this gluten free beef stroganoff recipe a bit from the original. To start, I sauteed the thin slices of beef in a tablespoon of butter. When those were cooked, I removed the beef from the pan and sauteed the onions and fresh mushrooms.

I used Pacific Foods Cream of Mushroom instead of Cream of Chicken, because mushrooms are amazing. I also substituted Greek yogurt instead of the sour cream. (We never have sour cream in the house and ALWAYS make this substitution.) I also left out the flour and water, because the mixture was plenty thick.

Other Small Batch Recipes

Looking for more “small batch” recipes? You’ll love my Gluten Free Butternut Squash Lasagna for Two. Or how about this Beef and Broccoli Stir Fry for Two from Dessert For Two? Or find a whole collection of small batch recipes in Carol Fenster’s Cooking for Two Cookbook!

Print

Gluten Free Beef Stroganoff for 2

Keyword gluten free beef stroganoff

Ingredients

• 1/2 cup 4 oz gluten free pasta
• 1 tbsp butter
• 8 oz sirloin steak or ground sirloin
• 1/2 onion s – medium
• 3 oz mushrooms 1/2 cup
• 2 cloves or garlic minced
• 1/2 cup soup – gluten free cream of mushroom
• 4 tbsp Daisy light sour cream OR fat free Greek yogurt
• salt & pepper to taste
• 2 cups green beans or broccoli

Instructions

• Bring a pot of water to a boil. Add gluten free pasta and cook for 8 to 10 minutes or until al dente. Drain.
• Warm a nonstick skillet over medium heat and melt 1 tablespoon butter. Saute thinly sliced beef, 3 minutes per side. Remove beef from pan.
• Add onions, mushrooms, and garlic to the pan. Saute until onions are translucent. When the onions soften, add sliced sirloin back to the pot. Pour the soup over the steak and vegetables, and cook until hot and bubbly.
• Remove from heat and add light sour cream or Greek yogurt,  and salt & pepper to taste.
• Serve mixture over noodles with steamed green beans or broccoli on the side.

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