- Special Pricing
- Active Time 45m
- Total Time 45m
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.
- 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 tablespoons all-purpose flour
- 1/4 cup dry red wine
- 3/4 cup reduced-sodium beef broth
- 1 teaspoon Dijon mustard
- 3 tablespoons reduced-fat sour cream
- 1 tablespoon chopped fresh parsley
Bring a large pot of water to a boil. Cook the noodles until just tender, 8 to 10 minutes or according to package directions.
Season the 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.
Reduce the heat to medium and add the remaining 1 teaspoon oil. Add the onion and sauté until softened and lightly colored, about 3 minutes. Reduce the heat to low, add the mushrooms and sauté until they are just beginning to give off their moisture, 2 to 3 minutes more. Add the flour and cook for 1 minute, stirring. Stir in the wine and let evaporate, about 30 seconds. Stir in the broth, bring to a simmer, stirring, and cook until thickened, about 2 minutes. Stir in the 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.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
381 calories; 6g total fat; 2g total saturated fat; 28mg cholesterol; 102mg sodium; 62g carbohydrates; 11g fiber; 22g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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