Description
A quick and easy healthy twist on the classic beef stroganoff, packed with flavor and made with lean beef and whole wheat pasta.
Ingredients
- 1 lb lean beef strips (sirloin or tenderloin)
- 8 oz fresh mushrooms, sliced
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 cup low-fat sour cream
- 1 cup low-sodium beef broth
- 2 cups whole wheat pasta or rice
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika
- 1 tbsp olive oil
Instructions
- Slice the beef into thin strips against the grain for tenderness.
- Chop the onion and mushrooms into even pieces.
- Mince the garlic cloves.
- Heat the olive oil in a large skillet over medium heat.
- Sauté the onions until translucent.
- Add the mushrooms and cook until golden brown.
- Push the veggies aside and cook the beef strips until browned, about 5 to 7 minutes.
- Add the minced garlic, smoked paprika, and Dijon mustard; cook for another minute.
- Pour in the beef broth and bring to a gentle simmer.
- Reduce the heat, stir in the sour cream, and heat through without boiling.
- Serve over whole wheat pasta or rice, garnishing with fresh parsley if desired.
Notes
Allow beef to rest before slicing for better tenderness. Don’t overcrowd the pan while cooking.