By Josiah John
Bring a pot of salted water to a boil and cook the whole-wheat pasta according to package instructions until al dente. Drain and set aside.
Slice the mushrooms and chop the onion finely. Mince the garlic cloves.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the lean beef strips and sear until browned on all sides, about 3-4 minutes. Remove from the skillet and set aside.
In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
Add the sliced mushrooms to the skillet and cook until they are browned and any moisture has evaporated.
Mix in the Dijon mustard and Worcestershire sauce, and stir until the mushrooms and onions are well coated.
Pour in the low-sodium beef broth and bring to a simmer. Let it reduce slightly for about 5 minutes.
Reduce the heat to low and stir in the sour cream. Mix until well combined to make a creamy sauce.
Return the seared beef strips to the skillet. Stir well and heat through for another 2-3 minutes. Season the mixture with salt and black pepper to taste.
Serve the beef and mushroom stroganoff over the cooked whole-wheat pasta. Enjoy with a side of roasted Brussels sprouts.
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This Main Course Pasta Beef recipe is ready in 45 minutes and features Lean beef strips, Whole-wheat pasta, Mushrooms and other delicious ingredients. Contains 600 calories total.
Bring a pot of salted water to a boil and cook the whole-wheat pasta according to package instructions until al dente. Drain and set aside.
Slice the mushrooms and chop the onion finely. Mince the garlic cloves.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the lean beef strips and sear until browned on all sides, about 3-4 minutes. Remove from the skillet and set aside.
In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
Add the sliced mushrooms to the skillet and cook until they are browned and any moisture has evaporated.
Mix in the Dijon mustard and Worcestershire sauce, and stir until the mushrooms and onions are well coated.
Pour in the low-sodium beef broth and bring to a simmer. Let it reduce slightly for about 5 minutes.
Reduce the heat to low and stir in the sour cream. Mix until well combined to make a creamy sauce.
Return the seared beef strips to the skillet. Stir well and heat through for another 2-3 minutes. Season the mixture with salt and black pepper to taste.
Serve the beef and mushroom stroganoff over the cooked whole-wheat pasta. Enjoy with a side of roasted Brussels sprouts.
Calories per Serving: 600
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