| Preparation time | 15 min |
| Cooking Time | 10 min |
| Ready In | 20 min |
| Level of Difficulty | Very Easy |
| Servings | 6 |
Directions
- Cook noodles according to package directions, omitting salt.
- Add oil to a large sauté pan over high heat. Add meat and sauté for about 3 minutes. Remove meat from the pan. Add mushrooms and onion and sauté for 5 minutes or until beginning to brown.
- Add flour and cook for 1 minute. Add wine to deglaze the pan; cook for 2 minutes. Add Dijon mustard and beef broth; bring to a boil. Reduce heat and simmer for 5 minutes.
- Add beef and any juices back to broth and simmer for 3 more minutes. Add sour cream, salt (optional), and pepper; simmer for 30 seconds.
- Serve over whole-grain egg noodles.
Ingredients
5 oz Whole Grain egg noodles (uncooked) 5 oz2 tsp olive oil 1 lbs beef tenderloin (sliced into 2-inch strips) 1 1/2 cup mushrooms (sliced) 1/2 cup onion (minced) 1 tbsp all-purpose flour 1/2 cup dry white wine 1 tsp Dijon mustard 1 (14.5-oz) can fat-free low sodium beef broth 1/2 cup fat-free sour cream1/4 tsp salt (optional) 1/4 tsp black pepper
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Info
Here’s a low carb, low salt version of classic beef stroganoff.
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| Level of Difficulty | Very Easy |
| Servings | 2 |