Healthier Beef Stroganoff III

Beef Stroganoff is a family favorite. This healthier version features light sour cream and less butter. Served with whole wheat noodles, this dish will become a new classic.

• Preparation Time: 35 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 35 mins
• Calories: 256 Calories

Ingredients

• 1 tablespoon butter
• salt and ground black pepper to taste
• 1 teaspoon prepared mustard
• 2 tablespoons butter, divided
• 2 pounds beef chuck roast
• 4 green onions, sliced (white and green parts)
• 0.5 teaspoon ground black pepper
• 0.25 cup all-purpose flour
• 0.5 teaspoon salt
• 0.5 pound white mushrooms, sliced
• 0.33333334326744 cup white wine
• 1.25 cups reduced-sodium beef stock, divided
• 0.33333334326744 cup light sour cream

Recipe Instructions

Step 1

Remove any fat and gristle from the roast and cut into strips 1/2-inch thick by 2-inches long. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.

Step 2

Melt 1 tablespoon butter in a large skillet over medium heat. Add mushrooms and green onions and cook, stirring occasionally, until mushrooms are browned, about 6 minutes. Remove to a bowl and add 1 tablespoon butter to the skillet. Cook and stir one half the beef strips until browned, about 5 minutes, then remove to a bowl. Repeat with the remaining butter and beef strips. Pour wine into the hot skillet and deglaze the pan, scraping up any browned bits.

Step 3

Combine flour and 1/4 cup beef broth in a jar with a tightly fitting lid and shake until combined. Stir into the skillet, whisking until smooth. Stir in the remaining broth and mustard, then return the beef to the pan. Bring to a simmer. Cover and simmer until the meat is tender, about 1 hour.

Step 4

Stir in the prepared mushrooms and the sour cream five minutes before serving. Heat briefly and season with salt and pepper.