This recipe is nostalgic for me. Growing up my mother would often prepare a delicious beef stroganoff she served over egg noodles. This version is just as creamy as I remember and uses low-fat sour cream and whole wheat fettuccini.
- 1 tbsp canola oil
- 2 cups chopped onions
- 4 cups button mushrooms
- 18 oz (510 g) lean stewing beef, cut into 1-inch (2.5 cm) pieces
- 2 tbsp all purpose flour
- 1 can (28 oz/796 ml) diced tomatoes
- 1/8 tsp ground black pepper, or to taste
- 1 tsp Worcestershire sauce
- 4 cups cooked whole wheat pasta, such as fettuccine
- 1/2 cup reduced-fat sour cream
- Heat oil in a skillet over medium heat. When skillet is hot, add onions and saute about 8 to 10 minutes.
- Add mushrooms, continue to saute about 8 to 10 minutes, or until most of the moisture is out of the mushrooms. Empty onion and mushroom mixture from skillet into a large saucepan.
- Place the same skillet over medium-high heat. Dredge beef in flour and add to the skillet; cook about 6 to 8 minutes, or until beef begins to brown. Place browned beef into saucepan with mushrooms and onions.
- Add tomatoes, pepper, and Worcestershire sauce to the saucepan. Cover and simmer for about 1-1/2 to 2 hours or until beef is cooked through and begins to fall apart.
- Toss cooked sauce with pasta. Serve warm; garnish with a dollop of sour cream.
Per serving: 417 cal, 26 g pro, 17 g total fat (6 g saturated fat), 44 g carb, 6 g fibre, 63 mg chol, 412 mg sodium
– from the book, Leslie Beck’s Healthy Kitchen, by Leslie Beck RD with Michelle Gelok RD