- About 2 pounds top sirloin steak, trimmed of visible fat, cut into 1/3-inch strips
- Salt and pepper (optional)
- 1 tablespoon canola oil
- 1/2 cup finely chopped shallots
- 3/4 pound thickly sliced mushrooms
- 10 1/2-ounce can beef consomme
- 2 tablespoons Cognac (vodka can be substituted)
- 3/4 cup fat-free half-and-half
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh dill
- 8 cups cooked whole-wheat blend pasta of your choice
- Paprika, as desired
- Pat meat strips well with paper towels, and sprinkle lightly with salt and pepper if desired. Heat oil in heavy nonstick frying pan over high heat. Add meat in single layer and cook just until brown on both sides (about 1 minute per side). Remove meat to a holding plate.
- Add shallots and mushrooms to the same frying pan and heat over medium-high heat. Pour 1/8 cup consomme over the top and simmer until mushrooms are tender, scraping up browned bits as it cooks (about 6 minutes).
- Pour in the remaining consomme and cognac and continue to cook until liquid thickens (about 10 minutes). Stir in the fat-free half-and-half and the Dijon mustard. Add the meat strips and any juices from the holding plate. Simmer over medium-low heat until the meat is heated through and cooked to your desired doneness (about 2 minutes). Stir in chopped dill. Add salt and pepper to taste if desired.
- Serve stroganoff over cooked noodles and sprinkle paprika over the top as desired.
Per serving (if 8 per serving): 410 calories, 38 g protein, 43 g carbohydrate, 9.5 g fat, 3 g saturated fat, 76 mg cholesterol, 6 g fiber, 331 mg sodium. Calories from fat: 21%.
© 2006 Elaine Magee
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