Lunch: Beef Stroganoff

Here's a diabetes-friendly version of classic beef stroganoff. Save yourself prep time with this recipe by buying presliced mushrooms.

Ingredients

5 ounces uncooked Ronzoni Healthy Harvest Whole Grain egg noodles
2 teaspoons olive oil
1 pound boneless beef tenderloin tips, sliced into 2-inch strips
1 ½ cups sliced mushrooms
½ cup minced onion
1 tablespoon all-purpose flour
½ cup dry white wine
1 teaspoon Dijon mustard
1 14.5 ounce can fat-free, low-sodium beef broth
½ cup fat-free sour cream
¼ teaspoon salt (optional)
¼ teaspoon ground black pepper

Instructions

Cook noodles according to package directions, omitting salt.
Add oil to a large sauté pan over high heat. Add meat and sauté for about 3 minutes. Remove meat from pan. Add mushrooms and onion and sauté for 5 minutes or until beginning to brown.
Add flour and cook for 1 minute. Add wine to deglaze pan; cook for 2 minutes. Add Dijon mustard and beef broth; bring to a boil. Reduce heat and simmer for 5 minutes.
Add beef and any juices back to broth and simmer for 3 more minutes. Add sour cream, salt (optional), and pepper; simmer for 30 seconds.
Serve over whole-grain egg noodles.

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