Healthier Beef Stroganoff III

This healthier beef stroganoff features reduced-sodium stock, light sour cream, and less butter. Serve it with whole wheat egg noodles for a new classic.

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

Ingredients

• 1 tablespoon butter
• 1 teaspoon prepared mustard
• 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 fat and gristle from roast; cut into strips 1/2-inch thick by 2-inches long. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper; set aside.

Step 2

Melt 1 tablespoon butter in a large skillet over medium heat. Add mushrooms and green onions; cook, stirring occasionally, until mushrooms are browned, about 6 minutes. Transfer to a bowl. Add 1 tablespoon butter to the same skillet. Add 1/2 beef strips; cook and stir until browned, about 5 minutes. Transfer to a separate bowl. Repeat with remaining 1 tablespoon butter and remaining 1/2 beef strips. Pour wine into the hot skillet; scrape the browned bits of food off the bottom of the skillet with a wooden spoon.

Step 3

Combine 1/4 cup beef broth and flour in a jar with a tight fitting lid; shake until combined. Stir into the skillet, whisking until smooth; stir in remaining broth and mustard, then return beef strips to the skillet. Bring to a simmer; cover and simmer until beef strips are tender, about 1 hour.

Step 4

Stir in mushroom mixture and sour cream until heated through, 5 minutes before serving; season with salt and black pepper.