This was really good. Like the other reviewers, I made some substitutions based on what I had on hand. I used baby bella mushrooms and smoked paprika. Both my BF and I really enjoyed it and when I went to go eat the leftovers the next day I realized he stole them and took them for lunch that day. Will definitely have to make again.
Beef and Mushroom Stroganoff
Serve with Glazed Baby Carrots.
More From Cooking Light
Total: 29 Minutes
- Calories: 423
- Fat: 15.6g
- Saturated fat: 5.7g
- Monounsaturated fat: 5.2g
- Polyunsaturated fat: 1.4g
- Protein: 34.7g
- Carbohydrate: 34.8g
- Fiber: 2.4g
- Cholesterol: 115mg
- Iron: 4mg
- Sodium: 583mg
- Calcium: 63mg
- 5 ounces uncooked wide egg noodles
- 1 tablespoon canola oil
- 1 pound beef tenderloin, trimmed and cut into 1-inch pieces
- 3/4 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 cup thinly sliced leek
- 1 tablespoon chopped fresh thyme
- 2 teaspoons minced garlic
- 1 (6-ounce) package presliced shiitake mushrooms
- 1 tablespoon all-purpose flour
- 1/2 teaspoon hot paprika
- 1 cup unsalted beef stock
- 1/2 cup light sour cream
- 2 tablespoons chopped fresh parsley
- Glazed Baby Carrots
- 1. Cook noodles according to package directions; drain.
- 2. Heat oil in a large skillet over high heat; swirl to coat. Add beef; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook 4 minutes or until browned, turning to brown on all sides. Remove beef from pan.
- 3. Reduce heat to medium-high. Add leek, thyme, garlic, and mushrooms; sauté 5 minutes or until lightly browned, stirring occasionally. Sprinkle mushroom mixture with flour and paprika; cook 30 seconds, stirring constantly. Add stock; bring to a boil. Reduce heat, and simmer 2 minutes or until sauce is thickened, stirring frequently. Stir in beef, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, and sour cream. Serve over noodles; sprinkle with parsley.
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