I sautéed fresh mushrooms, onion, and ground beef that was 95% lean with garlic and mustard powder. Make sure to remove all of the juice and fat from the mushrooms. Low-fat mayonnaise, low-fat sour cream, and low-sodium beef broth were all added. This lean beef stroganoff was delicious since the flavors of the steak, mushrooms, and sauce all stood out on their own and blended together beautifully.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (6 ounce) package egg noodles (such as No Yolks®)
- 1 pound lean ground beef
- 1 (8 ounce) package mushrooms, sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- ½ teaspoon mustard powder
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ cup light sour cream
- ½ cup light mayonnaise
- ½ cup low-sodium beef broth
Instructions
- Bring a pot of lightly salted water to a boil over high heat. Add egg noodles and cook, stirring occasionally, until tender yet firm to the bite, about 5 minutes.
- At the same time, heat a large skillet over medium-high heat. Saute ground beef, mushrooms, onion, garlic, mustard powder, salt, and pepper in the skillet until meat is browned and onion and mushrooms are tender, 7 to 10 minutes. Drain and discard excess fat and liquid.
- Meanwhile, combine sour cream, mayonnaise, and beef broth in a small bowl. Stir into beef mixture and let simmer, about 10 minutes.
- Plate noodles and top with sauce or mix noodles into the sauce and serve.
Nutrition Facts
| Calories | 369 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 88 mg |
| Dietary Fiber | 2 g |
| Protein | 21 g |
| Saturated Fat | 7 g |
| Sodium | 420 mg |
| Sugars | 3 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |