I was in the mood for some comfort food a few days ago and found a recipe for Beef Stroganoff in my Clean Eating magazine. I made a couple adjustments to suit my taste and ended up with a very good dinner. But the strange thing…not so good the next day.
1 bag of whole-wheat egg noodles
4-5 tsp olive oil, divided
2 tbsp wheat flour
1 can low-sodium beef broth
3/4 cup low-fat sour cream, at room temperature
1 tbsp Dijon mustard
1 tsp low-sodium soy sauce
1/2 cup chopped onion
2 large portabello mushroom caps, sliced
6 button mushrooms, sliced
Cook noodles according to package directions.
Meanwhile, saute onions and mushrooms in about 1 tbsp of oil until tender. Keep warm.
Heat remaining oil in a smaller pot, remove from heat and carefully whisk in about 1/4 of the broth. Put back on heat and add remaining broth, whisk to combine. Bring to a boil, reduce heat and simmer for about two minutes. Remove from heat and stir in mustard and sour cream. Add to cooked mushroom mixture. Salt and pepper to taste.
Serve mushroom sauce over cooked noodles.
