Beef Stroganoff
Here is a diabetes-friendly version of classic beef stroganoff.
Save yourself some prep time with this recipe by buying
presliced mushrooms.
Prep Time: 15 minutes
Ingredients
• 5 oz uncooked Ronzoni
Healthy Harvest Whole
Grain egg noodles
• 2 teaspoons olive oil
• 1 pound boneless beef
tenderloin tips, sliced into
2 inch strips
• 1 tbsp all-purpose flour
• ½ cup dry white wine
• 1 tsp Dijon mustard
• 1 can 14.5 oz. fat-free,
low-sodium beef broth
• ½ cup fat-free sour cream
• 1 ½ cups sliced mushrooms • ¼ tsp salt (optional)
• ¼ tsp ground black pepper
• ½ cup minced onion
Instructions
1. Cook noodles according to package directions, omitting salt.
2. 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.
3. Add flour and cook for 1 minute. Add wine to deglaze pan
and cook for 2 minutes. Add Dijon mustard and beef broth
and bring to a boil. Reduce heat and simmer for 5 minutes.
4. Add beef and any juices back to broth and simmer for 3
more minutes. Add sour cream, salt (optional), and pepper
and simmer for 30 seconds.
5. Serve over whole-grain egg noodles.
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