Beef / Pork

Beef Stroganoff over Fennel is for Dinner.

Beef Stroganoff over Fennel takes 10 minutes to prepare.

Beef Stroganoff over Fennel takes 30 minutes to cook.

Beef Stroganoff over Fennel makes 8 servings.

The ingredients for Beef Stroganoff over Fennel are:

1 Lb browned Ground beef, lean
2 Cups Beef stock, home-prepared
3 Tbsp Ketchup
1Tbsp Worcestershire Sauce
1 Cup fresh Mushroom slices
1/4 Cup Flour, white
1 Cup Sour Cream, reduced fat
1 Cup Yellow Sweet Corn, Canned
2 Cups Fennel sliced thin
1 Tbsp olive oil
salt and pepper to taste

Here is how you make Beef Stroganoff over Fennel:

Brown the ground beef in a skillet.Rinse and drain beef and put it in a Lg sauce pan.Add the beef stock and mushrooms and let it cook on med heat for at least 10 minutesAdd corn (you can use any kind of veggie)Add Ketchup and Worcestshire and cook for 5 more minutesMix flour with a little water and use this to thicken the sauce. Add it slowly and whip the sauce to avoid lumps. Let sauce come to a boil to thickenTurn heat to very low and add sour cream and stir.Don't let sauce boil after you add the sour cream and you can just remove sauce from the heat at this point.While ground beef is browning, heat a large skillet over med-high heat and add 1 Tbs olive oil and then add the fennel. Saute for about 5-8 minutes or until fennel is as soft as you like it. Add a dash of salt and pepper to fennel to taste.I put the sauce mix over fennel for me and over egg noodles for my husband. My son likes it both ways but this lets me eat stroganoff and still limit my carbs.Number of Servings: 8Recipe submitted by SparkPeople user CHICO13.

The nutritional information for Beef Stroganoff over Fennel is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 263.8

• Total Fat: 17.4 g
• Cholesterol: 54.4 mg
• Sodium: 320.9 mg
• Total Carbs: 12.0 g
• Dietary Fiber: 1.3 g
• Protein: 13.6 g

The dietary needs meet for Beef Stroganoff over Fennel is Low Carb