Beef Stroganoff with Whole Wheat Egg Noodles and Mushrooms

Ingredients

• Lean beef strips 6 oz
• Whole wheat egg noodles 1.5 cups cooked
• Mushrooms 1 cup sliced
• Low-fat sour cream 2 tbsp
• Olive oil 1 tbsp

Method

1. Prepare Ingredients. Slice the mushrooms if not pre-sliced. Measure out the lean beef strips, whole wheat egg noodles (already cooked), low-fat sour cream, and olive oil.
   Tip: Having all ingredients ready before cooking helps the process go smoothly.
2. Cook the Mushrooms. Heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté for about 5-7 minutes until they release their moisture and become golden brown.
   Tip: Avoid overcrowding the pan so mushrooms brown nicely instead of steaming.
3. Cook the Beef. Push the mushrooms to the side of the skillet. Add the lean beef strips to the center and cook over medium-high heat for about 4-5 minutes, stirring occasionally, until the beef is browned and cooked through.
   Tip: Don't overcrowd the pan; cook in batches if needed to get a good sear on the beef.
4. Combine and Simmer. Mix the mushrooms and beef together in the skillet. Lower the heat to medium-low and stir in the low-fat sour cream. Cook for another 2-3 minutes to warm through and let the flavors combine. Do not boil after adding sour cream to prevent curdling.
   Tip: Stir gently and keep heat moderate to maintain a creamy sauce.
5. Serve Over Noodles. Place the cooked whole wheat egg noodles on a plate or bowl. Spoon the beef and mushroom stroganoff mixture over the noodles. Serve immediately while hot.
   Tip: Garnish with fresh parsley if desired for color and freshness.

Pro tips

• Use lean cuts of beef to keep the dish healthy and tender.
• Cook noodles al dente to avoid mushy texture when combined with sauce.