Beef Stroganoff

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Beef Stroganoff

Beef Stroganoff

A little tender beef goes a long way when it is supplemented with flavorful mushrooms and enriched with a robust sauce in this healthy stroganoff.

Serves 6

Prep Time 45 min

Total Time 45 min.

Ingredients

  • 1 pound whole-wheat egg noodles
  • 8 ounces filet mignon or sirloin, trimmed and thinly sliced across the grain
  • Salt & freshly ground pepper to taste
  • 2 teaspoons extra-virgin olive oil, divided
  • 1 onion, sliced
  • 8 ounces mushrooms, sliced (3 cups)
  • 1 tablespoon all-purpose flour
  • 1/4 cup dry red wine
  • 3/4 cup reduced-sodium beef broth
  • 1 teaspoon Dijon mustard
  • 3 tablespoon reduced-fat sour cream
  • 1 tablespoon chopped fresh parsley

Cooking Directions

Step 1

Bring a large pot of water to a boil. Cook noodles until just tender, 8 to 10 minutes or according to package directions.

Step 2

Season beef lightly with salt and pepper. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Cook the beef in 2 batches until browned, 1 to 3 minutes per side; transfer to a plate.

Step 3

Reduce the heat to medium and add the remaining 1 teaspoon oil. Add onion and sauté until softened and lightly colored, about 3 minutes. Reduce heat to low, add mushrooms and sauté until they are just beginning to give off their moisture, 2 to 3 minutes more. Add flour and cook for 1 minute, stirring. Stir in the wine and let evaporate, about 30 seconds. Stir in broth, bring to a simmer, stirring, and cook until thickened, about 2 minutes. Stir in mustard, sour cream and parsley. Season to taste with salt and pepper. Add the reserved beef and cook just until heated through. Serve over the cooked noodles.


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