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.
Find diced fresh onions in the produce section of the supermarket.
Use any type of mushrooms.
Use a skillet that is just big enough to hold the meat in one layer. The sauce will boil away in a larger skillet.
Prepare ingredients.
Make dish.
Yield 2 servings. Recipe by Linda Gassenheimer
1 teaspoon olive oil, divided
½ pound beef tenderloin, cut into 1-inch cubes
1 cup diced fresh onion
½ pound sliced button mushrooms (about 3 cups)
1½ cups fat-free, low-sodium chicken broth*
½ cup water
2 tablespoons tomato paste (no-salt-added)**
1/4 pound flat egg noodles
2 tablespoons Dijon mustard
3 tablespoons non-fat 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 2-3 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 g sugars, 593 mg sodium, 1404 mg potassium, 650 mg phosphorus
Exchanges: 3 starch, 2 vegetable, 4 ½ lean protein
Shop Smart:
* fat-free, low-sodium chicken broth, containing per cup: 20 calories, 0 g fat, 150 mg sodium
** tomato paste (no-salt-added), containing per tablespoon: 13 calories, 9 mg sodium
