Beef and Mushroom Stroganoff

Ingredients

• Onions

  Raw

  1 large or 150g

• Parsley

  Raw

  ¼ cup or 15g

• Mushrooms

  Portabella, raw

  3 cup diced or 258g

• Egg noodles

  Dry, enriched

  8 oz or 227g

• Butter

  Unsalted

  3 tbsp or 43g

• Beef tenderloin

  Separable lean and fat, trimmed to 1/8" fat, all grades, raw

  16 oz or 454g

• Vegetable Broth

  From bouillons. Low sodium

  1 ½ cup or 360g

• Sour cream

  Reduced fat, cultured

  1 ½ cup or 363g

• Wheat flour

  Whole-grain

  3 tbsp or 23g

Directions

1. Coarsely chop the onion and parsley. Slice the mushrooms evenly.
2. Bring a large pot of lightly salted water to a boil. Add the egg noodles and cook until al dente, about 7 minutes. Remove from heat, drain, and set aside.
3. While the noodles are cooking, melt the butter in a large heavy skillet over medium heat. Add the beef and cook through. Add the onion and cook until softened. Turn the heat up to medium-high and add the sliced mushrooms. Cook until the mushrooms are limp and browned. Remove to a bowl and set aside.
4. In the same skillet, stir in the vegetable broth, being sure to stir in any browned bits off the bottom of the pan. Bring to a boil and cook until the mixture has reduced by 1/3. Reduce heat to low and return the mushrooms and onion to the skillet.
5. Remove the pan from the heat. In a small bowl, stir together the sour cream and flour, then fold into the mushrooms. Return the skillet to the burner and continue cooking over low heat, just until the sauce thickens. Stir in the parsley and season to taste with salt and pepper. Serve over cooked egg noodles.

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