By Josiah John
Bring a pot of salted water to a boil. Add the whole-wheat pasta and cook according to the package instructions until al dente, approximately 8-10 minutes. Drain and set aside.
While the pasta is cooking, thinly slice the onion and mushrooms, and mince the garlic cloves.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the lean beef strips and cook for 3-4 minutes until browned on all sides. Remove the beef from the skillet and set aside.
In the same skillet, add the sliced onions and garlic. Sauté for about 2 minutes until the onion becomes translucent. Add the mushrooms and continue cooking for another 5 minutes until the mushrooms are golden brown and any moisture has evaporated.
Return the beef strips to the skillet with the mushrooms and onions. Stir in the dijon mustard, Worcestershire sauce, and beef broth. Cook for 3-4 minutes to combine flavors and reduce the liquid slightly.
Lower the heat to medium-low and stir in the sour cream. Season with salt and black pepper to taste. Allow the mixture to simmer gently for an additional 2-3 minutes until heated through and thickened slightly.
Serve the beef and mushroom stroganoff over the cooked whole-wheat pasta. Complement the dish with roasted Brussels sprouts on the side.
How did this recipe turn out? Let others know!
to rate this recipe
This Lunch Dinner Pasta Beef Main Dish recipe is ready in 35 minutes and features Lean beef strips, Whole-wheat pasta, Mushrooms and other delicious ingredients. Contains 580 calories total.
Bring a pot of salted water to a boil. Add the whole-wheat pasta and cook according to the package instructions until al dente, approximately 8-10 minutes. Drain and set aside.
While the pasta is cooking, thinly slice the onion and mushrooms, and mince the garlic cloves.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the lean beef strips and cook for 3-4 minutes until browned on all sides. Remove the beef from the skillet and set aside.
In the same skillet, add the sliced onions and garlic. Sauté for about 2 minutes until the onion becomes translucent. Add the mushrooms and continue cooking for another 5 minutes until the mushrooms are golden brown and any moisture has evaporated.
Return the beef strips to the skillet with the mushrooms and onions. Stir in the dijon mustard, Worcestershire sauce, and beef broth. Cook for 3-4 minutes to combine flavors and reduce the liquid slightly.
Lower the heat to medium-low and stir in the sour cream. Season with salt and black pepper to taste. Allow the mixture to simmer gently for an additional 2-3 minutes until heated through and thickened slightly.
Serve the beef and mushroom stroganoff over the cooked whole-wheat pasta. Complement the dish with roasted Brussels sprouts on the side.
Calories per Serving: 580
Your Rating:
