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Beef Stroganoff for the Health Conscious

A Russian Classic. A low-fat dish that will fool your taste buds and your friends too!

By Danielle Singh

Ingredients: 8-ounces sour cream, reduced-fat 3 tablespoons no-salt added tomato paste 1 tablespoon Dijon mustard 1 teaspoon Worcestershire sauce ½ cup all-purpose flour ½ teaspoon sea salt ¼ teaspoon freshly ground black pepper 2 lb. boneless sirloin steak, cut into (2-=inch) strips 1 tablespoon butter ¼ cup onion, chopped ½ cup dry sherry 1 (14-ounce) can less-sodium beef broth 2 cups mushrooms, sliced Chopped fresh parsley 8 cups whole wheat egg noodles, cooked (about 7 cups uncooked)

Directions: 1. In a medium bowl; combine the first 4 ingredients and set aside.

2. In a large Ziploc bag; combine flour, salt and pepper. Add beef, seal bag and shake to coat beef with flour mixture.

3. In a large nonstick skillet melt butter over medium-high heat. Add onion to pan and sauté

2 minutes or until tender. Add beef and flour mixture to pan and sauté 3 minutes or until beef is browned. Gradually add sherry and beef broth, scraping pan to loosen brown bits. Add mushrooms then cover and cook 5 minutes or until mushrooms are tender.

4. Reduce heat to low, gradually stir in sour cream mixture and cook uncovered for 1 minute until heated; do not boil. Stir in parsley and serve over egg noodles (¼ cup beef mixture over 1 cup egg noodles or serve over brown rice if you need to substitute for noodles).


Tip: To maintain a creamy consistency be sure to not bring the sauce to a boil once you stir in the sour cream mixture. #BeefStroganoff


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