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.