Creamy Beef, Mushrooms and Noodles
This is a healthier version of beef stroganoff.
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Servings: 4
Ingredients
- 1 cup dry no-egg egg noodles
- 1/4 cup canola mayonnaise
- 1/4 cup dry sherry (or 1/4 cup water and 1-2 tsp balsamic vinegar)
- 2 tsp beef bouillon granules
- 1 tsp Worcestershire sauce
- 1/2 tsp coarsely ground black pepper, or to taste
- 3 tsp canola oil, divided
- 3/4 lb boneless sirloin steak, very thinly sliced
- 1 cup onions, thinly sliced
- 8 oz mushrooms, sliced
Instructions
- Cook pasta according to package directions, omitting any salt or fat.
- Meanwhile, whisk together canola mayonnaise, sherry, bouillon, Worcestershire sauce, and black pepper in a medium bowl. Set aside.
- Heat 1 tsp (5 mL) canola oil in a large nonstick skillet over medium-high heat. Tilt skillet to coat bottom lightly. Cook beef 3 minutes and set aside on a separate plate. Heat 1 tsp (5 mL) canola oil, add onions, and cook 5 minutes or until just beginning to richly brown, stirring frequently. Scrape onions to one side of the skillet, add remaining 1 tsp (5 mL) canola oil, and add mushrooms. Cook 4 minutes or until mushrooms begin to brown on the edges, stirring frequently. Add beef and any accumulated juices. Cook 30 seconds or until most of the liquid has evaporated.
- Remove from heat and stir in canola mayonnaise mixture until well blended. Serve over drained noodles. Sprinkle with additional black pepper, if desired.
Nutrition Facts
Creamy Beef, Mushrooms and Noodles
Serving Size
1 cup
Amount per Serving
Calories
320
% Daily Value*
Fat
12
g
18
%
Saturated Fat
1.5
g
9
%
Cholesterol
30
mg
10
%
Sodium
615
mg
27
%
Carbohydrates
27
g
9
%
Fiber
2
g
8
%
Protein
23
g
46
%
* Percent Daily Values are based on a 2000 calorie diet.