Sponsored By:

ADA - American Diabetes Association

Chef:

Jenny
Jenny

Classic Beef Stroganoff

Not your momma’s beef stroganoff! No cans of soup or buckets of sour cream needed. Full rich beef tenderloin, rich flavors, and whole wheat pasta will have you all snuggled up as the days grow colder.

Recipe

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

Prep Time: 15 Min

Servings: 5

Serving Size: 1/5 of recipe

Ingredients:

  • 5 oz Ronzoni Healthy Harvest Whole Grain egg noodles (uncooked)
  • 2 tsp olive oil
  • 1 lbs beef tenderloin (sliced into 2-inch strips)
  • 1 1/2 cup white button mushrooms (sliced)
  • 1/2 cup onions (minced)
  • 1 tbsp all-purpose flour
  • 1/2 cup dry white wine
  • 1 tsp Dijon Mustard
  • 1 (14.5-oz) can fat free, low sodium beef broth
  • 1/2 cup fat-free sour cream
  • 1/4 tsp salt (optional)
  • 1/4 tsp black pepper

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; cook for 2 minutes. Add Dijon mustard and beef broth; 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; simmer for 30 seconds.
  5. Serve over whole-grain egg noodles.