Fallen Souffle

I LOVE beef stroganoff. I think I could actually do without the beef and just double up on the mushrooms, but that may be a different dish all together. Regardless, beef stroganoff is not the healthiest dish as it has sour cream, egg noodles, and butter to saute the mushrooms but is so good I crave it. I don’t have the nutritional facts on this but it came from the Ab’s Diet book so it must not be that bad.

This is so easy to throw together and tastes sooo good. I used whole wheat egg noodles and found I could not even tell the difference. I did throw the noodles in the beef and sauce and let it soak up the goodness a bit so I don’t know if that helped.

I steamed some brussel sprouts (I don’t know why I always crave brussel sprouts with stroganoff) and had quite a nice little meal.

Healthier Beef Stroganoff
1 1/2 pounds lean sirloin steak, cut into 1″-long strips 1/4″ thick
1 medium onion, sliced
2 1/2 tablespoons flour
1 cup sliced mushrooms
1 14 1/2-oz can nonfat beef broth
1 teaspoon Dijon mustard
1 teaspoon paprika
1 cup fat-free sour cream
4 cups cooked whole wheat egg noodles

Brown the beef and onion in a large nonstick skillet. Add the flour to the skillet and stir the beef until coated.

Add the mushrooms, broth, mustard, paprika, and sour cream to the mixture, stirring constantly until the sauce develops a creamy consistency.

Serve over noodles.

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