Beef and Mushroom Stroganoff

Ingredients

• Egg noodles

  Dry, enriched

  12 oz or 340g

• Butter

  Unsalted

  3 tbsp or 43g

• Beef tenderloin

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

  18 oz or 510g

• Onions

  Raw

  1 ½ medium or 165g

• Mushrooms

  White, raw

  3 cup, pieces or slices or 210g

• 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

• Parsley

  Raw

  6 tbsp or 23g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Bring a large pot of salted water to a boil. Cook the egg noodles until al dente, about 7 minutes, then drain and set aside.
2. In a large heavy skillet over medium heat, melt the butter. Add the sliced beef and cook until browned. Add the onion and cook until softened. Increase heat to medium-high, add the mushrooms, and cook until browned. Transfer the mixture to a bowl.
3. In the same skillet, add the vegetable broth and scrape up any browned bits. Bring to a boil, then simmer to reduce by about one-third. Return the beef, onions, and mushrooms to the skillet and reduce heat to low.
4. Remove the skillet from the heat. Stir together the sour cream and flour in a small bowl, then fold into the skillet. Return to low heat and cook gently until the sauce thickens. Stir in the parsley and season to taste with salt and pepper. Serve over the cooked egg noodles.