Serves 8
35 min
Mushroom-Beef Stroganoff
Recipe GLPR2f93288f89f3ed
A classic Eastern European comfort dish featuring tender strips of beef simmered with earthy mushrooms and onions in a savory sour cream sauce, served over egg noodles. Ready in under 35 minutes.
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Ingredients
12 ounces medium egg noodles
1 teaspoon vegetable oil
3/4 pound beef tenderloin or top round, trimmed and cut into thin strips
1/4 teaspoon salt
1 small onion, quartered and thinly sliced
1/2 pound mushrooms, stems removed and caps sliced
1 1/2 tablespoons all-purpose flour
1 can (14 1/2 ounces) fat-free reduced-sodium beef broth
1 teaspoon Worcestershire sauce
1/4 cup fat-free sour cream
2 tablespoons chopped fresh parsley
Directions
Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions until al dente. Drain and set aside.
While the noodles cook, heat the vegetable oil in a large skillet over medium-high heat. Season the beef strips with salt and add them to the hot skillet in a single layer. Cook for 2 to 3 minutes per side until browned, then transfer to a clean plate.
In the same skillet, add the sliced onion and mushroom caps. Sauté over medium heat for 5 to 6 minutes, stirring occasionally, until the mushrooms release their moisture and begin to soften.
Sprinkle the flour over the mushroom mixture and stir continuously for 1 to 2 minutes to cook out the raw flour taste.
Pour in the beef broth and Worcestershire sauce, stirring well to dissolve any browned bits from the bottom of the skillet. Return the beef strips to the skillet.
Bring the mixture to a gentle simmer and cook for 5 to 7 minutes, stirring occasionally, until the sauce thickens slightly and the beef is cooked through to an internal temperature of 160°F.
Remove the skillet from heat and stir in the sour cream until fully incorporated. Do not boil after adding the sour cream.
Divide the cooked noodles among serving plates or bowls and top with the beef and mushroom stroganoff. Garnish with fresh parsley and serve immediately.
