Quick Hamburger Stroganoff (Reduced Fat Version)

Quick Hamburger Stroganoff (Reduced Fat Version)

1 lb lean ground round
1/4 cup water
1 onion, chopped
Garlic Powder, Salt and Pepper to taste
Pinch oregano powder
2 tsp dried parsley flakes
1 tbsp Better Than Bouillon Beef Base
1 tbsp worcestershire sauce
4 oz reduced fat soft cream cheese with chive and onions
1 can reduced fat cream of mushroom soup
2 cans water
1/2 cup reduced fat sour cream
1 tbsp flour
Hot, cooked egg noodles

In a large skillet, brown and crumble the ground round in the 1/4 cup water (the water helps keep the meat from sticking). If you're really trying to cut the fat, put the cooked meat in a colander and rinse under running water. Personally, I skip that step because I used really lean meat. Return the meat to the skillet and add the onion, seasonings to taste, oregano powder, parsley flakes, beef base and worcestershire sauce. Cook, stirring for 5-10 minutes until the onion is soft. Add the cream cheese, mushroom soup and water and simmer for 30 minutes. Just before serving, combine the sour cream and flour until smooth and whisk into the beef mixture to thicken the sauce a bit. Serve over the hot egg noodles.

I detest mushrooms but I occasionally add a can of them to this because my hubbie loves them. This is tasty and easy.