Saturday, April 12, 2008

Beef Stroganoff

This is one of my husband's very favorite dishes, and who can blame him? It's creamy, rich and involves noodles! I always think of it as gourmet Hamburger Helper. This version is nice and lean, making it only 6 WW points per serving, about 375 -- 400 calories, and it makes 4 nice-sized helpings. This is also a recipe I'm particularly proud of, since he's never figured out that it's low calorie.

Beef Stroganoff, the Dainty Way

You'll need:

6 oz. egg noodles, cooked, drained and kept warm
10 oz. lean beef loin, cut in long strips.
1 thinly sliced, small onion
2 C. sliced mushrooms (I love to use baby bellas for this!)
1 T. unsalted butter
4 t. flour
1 C. low-sodium beef broth
1 t. Dijon mustard
1/2 t. each paprika, salt, fresh ground pepper
1/4 C. light sour cream

Brown your beef in a large skillet and transfer to a good-sized plate. Spray the skillet with Pam (or similar) and saute the onion and mushrooms until soft and fragrant. Transfer these to the beef plate. Keep that plate warm!

Next, melt your butter and gradually sprinkle in the flour. Cook, stirring, until bubbly. Slowly stir in the broth, then add mustard and seasonings. Cook, stirring, until nice and thick. Finally stir in the sour cream, and combine well into the sauce. Add in your beef plate, and let them get heated through.

You can either serve this over the noodles or stir the noodles into the skillet at the last minute and get everything nice and combined. I sprinkle each plate with freshly chopped parsley and serve with some whole wheat rolls and a big salad!

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