Beef and Mushroom Stroganoff

Ingredients

• Onions

  Raw

  1 large or 150g

• Parsley

  Raw

  ¼ cup or 15g

• Mushrooms

  White, raw

  3 cup, pieces or slices or 210g

• Egg noodles

  Dry, enriched

  8 oz or 227g

• Butter

  Unsalted

  3 tbsp or 43g

• Beef tenderloin

  Separable lean and fat, trimmed to 1/8" fat, all grades, raw

  16 oz or 454g

• Vegetable Broth

  From bouillons. Low sodium

  1 ½ cup or 360g

• Sour cream

  Reduced fat, cultured

  1 ½ cup or 363g

• Wheat flour

  Whole-grain

  3 tbsp or 23g

Directions

1. Coarsely chop the onion and parsley. Slice the mushrooms evenly.
2. Bring a large pot of lightly salted water to a boil. Add the egg noodles and cook until al dente, about 7 minutes. Drain and set aside.
3. While the noodles are cooking, melt the butter in a large heavy skillet over medium heat. Add the beef and cook until browned. Add the onion and cook until softened. Increase the heat to medium-high, add the mushrooms, and cook until they are browned. Remove the mixture to a bowl and set aside.
4. In the same skillet, add the vegetable broth, stirring to incorporate any browned bits from the bottom. Bring to a boil and reduce by 1/3. Lower the heat and return the mushroom and onion mixture to the skillet.
5. Remove the skillet from the heat. In a small bowl, mix the sour cream and flour, then fold into the skillet mixture. Return to low heat and cook until the sauce thickens. Stir in the parsley and season with salt and pepper. Serve over the cooked egg noodles.