Beef Stroganoff - 29g Carbs, 4g Fiber, 3g Sugar
From: Healthy Calendar Diabetic Cooking, 2nd Edition by Lara Rondinelli-Hamilton, RD, LDN, CDE, and Chef Jennifer Bucko Lamplough
Here's a diabetes-friendly version of classic beef stroganoff. Save
yourself prep time with this recipe by buying pre-sliced mushrooms.
Prep Time: 15 minutes
Servings: 5
5 oz uncooked Ronzoni Healthy Harvest Whole Grain egg noodles
2 tsp olive oil
1 lb boneless beef tenderloin tips, sliced into 2-inch strips
1 1/2 cups sliced mushrooms
1/2 cup minced onion
1 Tbsp all-purpose flour
1/2 cup dry white wine
1 tsp Dijon mustard
1 (14.5oz can) fat-free, low-sodium beef broth
1/2 tsp fat-free sour cream
1/4 tsp salt (optional)
1/4 tsp ground black pepper
Cook noodles according to package directions, omitting salt.
Add oil to a large saute pan over high heat. Add meat and saute for
about 3 minutes. Remove meat from pan. Add mushrooms and onion and
saute for 5 minutes or until beginning to brown.
Add flour and cook for 1 minute. Add wine to deglaze pan; cook for
2 minutes. Add Dijon mustard and beef broth; bring to a boil. Reduce
heat and simmer for 5 minutes.
Add beef and any juices back to broth and simmer for 3 more minutes.
Add sour cream, salt (optional), and pepper; simmer for 30 seconds.
Serve over whole-grain egg noodles.
Servings: 5
Nutrition per Serving:
275 Calories, 7g Fat, 2.3g Saturated Fat, 50mg Cholesterol,
250mg Sodium, 29g Carbs, 4g Dietary Fiber, 3g Sugar, 23g Protein,
265mg Potassium
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