Creamy Beef, Mushrooms and Noodles
This is a healthier version of beef stroganoff. Canola mayonnaise adds moisture, creaminess, and flavor to the dish without guilt
- 1 cup (4 oz/125 g) dry no-yolk egg noodles 250 mL
- 1/4 cup canola mayonnaise 60 mL
- 1/4 cup dry sherry (or 1/4 cup water and 1-2 tsp balsamic vinegar) 60 mL
- 2 tsp beef bouillon granules 10 mL
- 1 tsp Worcestershire sauce 5 mL
- 1/2 tsp coarsely ground black pepper, or to taste 2 mL
- 3 tsp canola oil, divided 15 mL
- 3/4 lb boneless sirloin steak, very thinly sliced 350 g
- 1 cup thinly sliced onions 250 mL
- 1 package (8 oz/250 g) sliced mushrooms
- 1. Cook pasta according to package directions, omitting any salt or fat.
- 2. Meanwhile, whisk together canola mayonnaise, sherry, bouillon, Worcestershire sauce, and black pepper in a medium bowl. Set aside.
- 3. Heat 1 tsp (5 mL) canola oil in a large nonstick skillet over medium-high heat. Tilt skillet to coat bottom lightly. Cook beef 3 minutes and set aside on a separate plate. Heat 1 tsp (5 mL) canola oil, add onions, and cook 5 minutes or until just beginning to richly brown, stirring frequently. Scrape onions to one side of the skillet, add remaining 1 tsp (5 mL) canola oil, and add mushrooms. Cook 4 minutes or until mushrooms begin to brown on the edges, stirring frequently. Add beef and any accumulated juices. Cook 30 seconds or until most of the liquid has evaporated.
- 4. Remove from heat and stir in canola mayonnaise mixture until well blended. Serve over drained noodles. Sprinkle with additional black pepper, if desired.
3/4 cup beef mixture and 1/2 cup noodles
|Total Fat||12 g|
|Saturated Fat||1.5 g|
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