Creamy Beef and Noodles

By dette

This is a lighter version of the classic Beef Stroganoff. Crusty bread and a tossed salad are all you need to complete the meal.

Ingredients

• 6 oz wide egg noodles
• 10 oz lean boneless beef loin, cut into strips
• 1 onion, thinly sliced
• 2 c. smll white mushrooms
• 1 tbsp unsalted butter
• 4 tsp all-purpose flour
• 1 c. low-sodium beef broth
• 1 tsp Dijon mustard
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 1/4 c. light sour cream

Details

Servings 4

Preparation

Step 1

Cook the noodles according to package directions; Drain and keep warm.

Meanwhile, brown the beef in a nonstick skillet. Transfer the beef to a plate. Spray the skillet with nonstick spray. Saute the onion and mushrooms until browned. Transfer to the plate with the beef.

Melt the butter in the skillet, then sprinkle in the flour. Cook, stirring constantly, until bubbling. Continuing to stir, slowly pour in the browh, then add the mustard, paprika, slat, and pepper. Cook, stirring constantly, until thickened. Stir in the sour cream. Stir in the beef and vegetables and heat to serving temperature. Serve over the noodles.


283 cal; 11 g fat; 5 g sat fat; 91 mg chol; 417 mg sod; 19 g carb; 2 g fib; 26 g prot; 48 mg calc POINTS: 6