Hearty Classic Beef Stroganoff

🥘 Ingredients

• 200g lean beef sirloin, sliced thin
• 100g whole wheat egg noodles
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 100g mushrooms, sliced
• 1 tablespoon olive oil
• 1 tablespoon butter
• 100ml low-sodium beef broth
• 80g low-fat sour cream
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh parsley, chopped
• Salt and black pepper to taste

👨‍🍳 Instructions

1. 1
   Bring a pot of salted water to boil and cook the whole wheat egg noodles according to package instructions. Drain and set aside.
2. 2
   While noodles cook, heat olive oil and butter in a large skillet over medium-high heat.
3. 3
   Add onions and sauté until translucent, about 3 minutes. Add garlic and mushrooms; cook for another 4 minutes until mushrooms are golden.
4. 4
   Push the vegetables to the side and add the sliced beef. Sear quickly until just browned, about 2-3 minutes.
5. 5
   Lower heat to medium. Stir in the Dijon mustard, then pour in beef broth. Simmer for 3 minutes, allowing flavors to blend.
6. 6
   Remove pan from heat and swirl in the sour cream. Mix in the noodles, season with salt and pepper, and toss everything evenly.
7. 7
   Garnish with fresh parsley and serve hot.

📊 Nutritional Information

• Dietary Fiber: 6g
• Vitamin B12: 2.5mcg
• Iron: 4mg
• Calcium: 80mg
• Potassium: 650mg
• Magnesium: 60mg

💡 Cooking Tips

• Slice beef as thinly as possible across the grain for maximum tenderness.
• Don’t overcook the beef; it should remain juicy and tender.
• Swirl in the sour cream off the heat to prevent curdling.
• Substitute Greek yogurt for sour cream for extra protein if desired.
• For more veggies, add spinach or bell peppers in step 3.