classic beef stroganoff
- 1 beef Top Sirloin Steak Boneless 1 inch thick (about 1 pound)
- 1 tablespoon minced garlic
- 1/2 teaspoon dried thyme leaves
- 2 teaspoons vegetable oil, divided
- 1/2 teaspoon salt, divided
- 1/4 teaspoon pepper
- 1 1/3 cup diced onions
- 8 ounces sliced mushrooms
- 3 tablespoons all-purpose flour
- 1 1/2 cups reduced-sodium beef broth
- 1/2 cup dairy sour cream
- 2 cups hot cooked whole wheat egg noodles
- 2 tablespoons chopped fresh parsley leaves (optional)
Cut beef steak lengthwise in half, then crosswise into 1/8-inch thick strips. Combine garlic and thyme in large bowl. Add beef; toss to coat.
Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add half of beef; stir fry 1 to 2 minutes or until outside surface is no longer pink. Remove from skillet. Repeat with remaining beef. Season with 1/4 teaspoon salt and pepper. Keep warm.
Heat remaining 1 teaspoon oil in same skillet on medium-high heat until hot. Add onions and mushrooms; cook 8 to 10 minutes until onions begin to caramelize and mushrooms are tender and begin to brown, stirring occasionally. Sprinkle flour over onion mixture; cook and stir 2 minutes. Stir in broth and remaining 1/4 teaspoon salt. Bring to a boil. Cook and stir 4 minutes until thickened. Return beef to skillet; cook on medium-low heat 2 to 4 minutes until heated through. Remove from heat; stir in 1/4 cup sour cream.
Season with salt and pepper, as desired. Serve over noodles. Top each serving with a dollop of remaining 1/4 cup sour cream. Garnish with parsley, if desired.
Nutrition information per serving: 408 calories; 14 g fat (6 g saturated fat; 4 g monounsaturated fat); 122 mg cholesterol; 575 mg sodium; 32 g carbohydrate; 2.7 g fiber; 35 g protein; 9.9 mg niacin; 0.7 mg vitamin B6; 1.5 mcg vitamin B12; 3.4 mg iron; 38 mcg selenium; 5.3 mg zinc; 112.7 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of fiber and iron.