Stroganoff is an old Russian classic.
The mixture of mushrooms, tomato paste and mustard gives the stroganoff sauce a tangy blend of flavors and a creamy texture.
• Diced fresh onions can be found in the produce section of the supermarket.
• Any type of mushrooms can be used.
• Use a skillet that is just big enough to hold the meat in one layer. The sauce will boil away in a larger skillet.
Yield 2 servings. Recipe by Linda Gassenheimer
1 teaspoon olive oil, divided
1/2 pound beef tenderloin, cut into 1-inch cubes
1 cup diced fresh onion
1/2 pound sliced button mushrooms (about 3 cups)
11/2 cups fat-free, low-sodium chicken broth
1/2 cup water
2 tablespoons tomato paste (no salt added)
1/4 pound flat egg noodles
2 tablespoons Dijon mustard
3 tablespoons nonfat sour cream
Freshly ground black pepper
2 tablespoons chopped fresh parsley
Heat oil in a nonstick skillet over medium-high heat. Brown beef on all sides, about 3 to 4 minutes. Transfer to a plate. Add onion and mushrooms to the skillet. Saute 2 minutes. Add broth, water, tomato paste, mustard and noodles. Mix thoroughly. Bring to a boil, lower heat to medium, cover with a lid and simmer 10 minutes. Reduce heat to low and return beef to the skillet. Simmer 2 to 3 minutes. Taste. You may need to add a little more mustard. There should be a delicate blend of flavors. Stir in sour cream and add black pepper to taste. Mix thoroughly. Divide between two dinner plates and sprinkle with parsley.
Per serving: 505 calories, 113 calories from fat, 12.5 g fat, 3.4 g saturated fat, 5.2 g monounsaturated fat, 118 mg cholesterol, 43.2 g protein, 59.6 g carbohydrates, 5.8 g dietary fiber, 9.0 g sugars, 593 mg sodium, 1,404 mg potassium, 650 mg phosphorus