Beef Stroganoff
Nutrition Information
  • Serves: 6 servings
  • Serving Size: ⅙ serving
  • Calories: 380
  • Fat: 12 g
  • Carbohydrates: 35 g
  • Sodium: 390 mg
  • Fiber: 2 g
  • Protein: 28 g
  • Cholesterol: 105 mg
Type: Entree
Cook Time: 
Total Time: 
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Ingredients
  • 1 tablespoon olive oil, divided
  • 1 cup yellow onion, chopped
  • 8 ounces baby Bella mushrooms, sliced
  • 8 ounces Cremini mushrooms, sliced
  • 4 ounces canned sliced Shiitake mushrooms, drained
  • 1 ½ pounds beef chuck roast, trimmed and cubed (*Short Cut: use lean beef tips)
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1 teaspoon yellow mustard
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • ¼ teaspoon dried thyme
  • 8 ounces egg noodle pasta
  • ⅓ cup white wine
  • ⅓ cup light sour cream
Instructions
  1. Heat ½ tablespoon olive oil in a large frying pan over medium-high heat. Add onions and sauté until translucent, about 3-5 minutes. Stir in mushrooms and sauté until browned and reduced in size, about 3-5 minutes. Remove from frying pan and set aside.
  2. Return frying pan to the heat with remaining ½ tablespoon olive oil. Add beef and sauté just until browned. Return mushrooms to the pan, add flour and stir into the juices until well incorporated, scraping the bottom of the pan to prevent burning.
  3. Stir in beef broth and bring to a boil, stirring constantly. Reduce heat to a simmer and stir in mustard, pepper, salt and thyme. Cover and simmer for 45 minutes, or until the meat is tender. Meanwhile, cook noodles according to package directions until al dente. Drain and set aside.
  4. About 5 minutes before serving, stir in white wine. Increase heat briefly, and stirring constantly, bring sauce to a low boil for about 1 minute. Remove from heat and stir in sour cream. Adjust seasonings as desired. Serve over noodles.
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Exchanges: 2 Carbohydrates, 4 Proteins, 2 Fats

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