Beef and Mushroom Stroganoff Recipe

By ravared

Nutritional Info (Per serving):
Calories: 390, Saturated Fat: 4g, Sodium: 190mg, Dietary Fiber: 8g, Total Fat: 14g, Carbs: 39g, Cholesterol: 52mg, Protein: 26g
Carb Choices: 2

Ingredients

• 4 ounce(s) egg noodles, whole wheat, about 3/4 cup, dry, uncooked
• 4 tablespoon margarine, such as Promise Activ
• 8 ounce(s) beef, flank steak, trimmed
• 1 pounds mushrooms, portobello, stemmed, halved and thinly sliced
• 1 large onion, white, sliced
• 3/4 teaspoon thyme, fresh, or dried
• 1/2 teaspoon pepper, black ground
• 1 1/2 tablespoon flour, whole-wheat
• 1 cup(s) broth, reduced-sodium beef
• 1 tablespoon vinegar, red wine
• 1/4 cup(s) sour cream, nonfat
• 4 tablespoon chives, fresh, chopped or 1 teaspoon dried

Preparation

Step 1

1. Heat water for noodles to boiling and then cook them 5-8 minutes; drain and then add 1 tablespoon plant sterol.
2. Meanwhile, heat 2 tablespoons plant sterol in a large skillet over medium high heat until hot. Add steak, brown on both sides (3 to 4 minutes per side), let rest. Cut lengthwise into 2 long pieces then crosswise, across the grain, into 1/4-inch-thick slices.
3. Melt remaining tablespoon of plant sterol in the skillet over medium heat, add the next four ingredients and cook 8 to 12 minutes.
4. Sprinkle flour over the vegetables; stir in remaining liquids and bring to a boil. Reduce heat to a simmer, and continue cooking, stirring often, until mixture is thickened; about 3 minutes.
5. Add sour cream, chives, the sliced steak and any accumulated juices, and blend.
6. Serve stroganoff over noodles. Enjoy.