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

  Organic - 365 Everyday Value

  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 onion and parsley. Slice mushrooms evenly.
2. Bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until al dente, about 7 minutes. Remove from heat, drain, and set aside.
3. At the same time, melt butter in a large heavy skillet over medium heat. Cook the beef. Add onion, and cook until softened. Turn the heat up to medium-high, and add sliced mushrooms. Cook until the mushrooms are limp and browned. Remove to a bowl, and set aside.
4. In the same skillet, stir in 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, 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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