Dinner
Beef Stroganoff
Tender slices of filet mignon or sirloin sizzle with onions and mushrooms, then bathe in a silky sour cream and red wine sauce that clings to every strand of whole wheat egg noodles. Each forkful tastes rich and savory, with a bright Dijon tang and a fresh parsley finish.
- Total
- 33 min
- Prep
- 15 min
- Cook
- 18 min
- Serves
- 6
Nutrition per Serving
- Calories
- 370
- Protein
- 21g
- Carbs
- 60g
- Fat
- 6g
- Fiber
- 10g
- Sugar
- 3g
- Sodium
- 152mg
Ingredients
- 1 lb whole-wheat egg noodles
- 8 oz filet mignon or sirloin, trimmed and thinly sliced across the grain
- Salt & freshly ground pepper, to taste
- 2 tsp extra-virgin olive oil, divided
- 1 onion, sliced
- 8 oz mushrooms, sliced (3 cups)
- 1 tbsp all-purpose flour
- 1/4 cup dry red wine
- 3/4 cup reduced-sodium beef broth
- 1 tsp Dijon mustard
- 3 tbsp reduced-fat sour cream
- 1 tbsp chopped fresh parsley
Instructions
- Bring a large pot of water to a boil. Cook noodles until just tender, 8 to 10 minutes or according to package directions.
- 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.
- 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.