By Josiah John
Cook the whole-wheat pasta according to package instructions until al dente. Drain and set aside.
In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Once hot, add the beef strips, season with a pinch of salt and pepper, and sear until browned on all sides. Remove the beef from the skillet and set aside.
In the same skillet, add the sliced onion and cook until translucent, about 4-5 minutes.
Add the sliced mushrooms to the skillet and cook until softened and browned, about 5 minutes.
Add minced garlic to the skillet and sauté for 1-2 minutes until fragrant.
Pour in the beef broth, Dijon mustard, and Worcestershire sauce. Stir well and let the mixture simmer for 3-4 minutes until slightly thickened.
Return the browned beef to the skillet, stirring to combine. Let it heat through for about 2-3 minutes.
Lower the heat and stir in sour cream until fully incorporated. Adjust seasoning with salt and pepper to taste.
Serve the beef and mushroom stroganoff over the cooked whole-wheat pasta, with roasted Brussels sprouts on the side.
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This Main Course Dinner recipe is ready in 30 minutes and features Lean beef strips, Whole-wheat pasta, Mushrooms and other delicious ingredients. Contains 520 calories total.
Cook the whole-wheat pasta according to package instructions until al dente. Drain and set aside.
In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Once hot, add the beef strips, season with a pinch of salt and pepper, and sear until browned on all sides. Remove the beef from the skillet and set aside.
In the same skillet, add the sliced onion and cook until translucent, about 4-5 minutes.
Add the sliced mushrooms to the skillet and cook until softened and browned, about 5 minutes.
Add minced garlic to the skillet and sauté for 1-2 minutes until fragrant.
Pour in the beef broth, Dijon mustard, and Worcestershire sauce. Stir well and let the mixture simmer for 3-4 minutes until slightly thickened.
Return the browned beef to the skillet, stirring to combine. Let it heat through for about 2-3 minutes.
Lower the heat and stir in sour cream until fully incorporated. Adjust seasoning with salt and pepper to taste.
Serve the beef and mushroom stroganoff over the cooked whole-wheat pasta, with roasted Brussels sprouts on the side.
Calories per Serving: 520
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