Healthier Beef Stroganoff
by Amber Pankonin, Registered Dietitian, Lincoln, Nebraska
This recipe is made healthier by eliminating the sour cream that is traditionally used in stroganoff and adding Dijon, which brings flavor without spiking fat or calories—so you can indulge without worry.
- 1 pound Certified Piedmontese sirloin, cut into strips
- 2 tablespoons canola oil
- 8 ounces sliced mushrooms
- 1 large white onion, sliced
- 2 garlic cloves, minced
- 1½ cups low-sodium beef broth
- 1 teaspoon Worcestershire sauce
- ½ teaspoon kosher salt
- 2 tablespoons Wondra Quick-Mixing flour
- 1 teaspoon Dijon mustard
- 1 (12-ounce) package egg noodles or whole-wheat noodles (or substitute spiralized zucchini noodles)
- Italian parsley or fresh chives, for serving
Prepare egg noodles or whole-wheat noodles as directed on the package, or
spiralize the zucchini and sauté if desired.
Meanwhile, in a large skillet, heat the canola oil over medium heat and sauté onion, mushrooms, and garlic. Cook until tender, then remove from skillet. Using the same skillet, cook the beef strips until browned. Stir in 1 cup of the beef broth, salt, and Worcestershire sauce. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. In a separate bowl, combine remaining beef broth, flour, and Dijon mustard, stir until smooth, and set aside. After beef has simmered for 15 minutes, stir in broth and flour mixture. Add onion and mushroom mixture and bring to a boil, stirring constantly for 2 to 3 minutes. Remove from heat and serve over egg noodles.