Classic Favorite
Beef Stroganoff
Egg Noodles and Peas with Onion
Beverage Recommendation
Fre Alcohol-Removed Cabernet Sauvignon
Ingredients
- 1½ lb beef sirloin tips
- ½ tsp salt
- ½ tsp pepper
- ¼ cup whole wheat flour
- 3 Tbsp olive oil, divided
- 2 (8-oz) pkg sliced mushrooms
- 1¾ cups low-sodium beef broth
- 1 Tbsp tomato paste
- 2 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- ¾ cup sour cream
Instructions
- Sprinkle sirloin tips with salt and pepper. Toss with flour to coat. Cook in 2 Tbsp hot oil in a large skillet over medium-high heat 5 minutes or until browned; remove from skillet, and keep warm.
- Cook mushrooms in 1 Tbsp hot oil in skillet 6 minutes or until browned; return beef to skillet.
- Whisk together broth, tomato paste, mustard, and Worcestershire sauce; add to skillet. Bring to a boil; reduce heat, and simmer 15 minutes until beef is tender and sauce is thickened.
- Stir in sour cream; cook 2 minutes or just until thoroughly heated.
Side Dish Ingredients
- 12 oz whole wheat egg noodles
- 2 Tbsp butter
- 1 onion, chopped
- 1 (16-oz) pkg frozen sweet peas
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Cook noodles according to package directions.
- Meanwhile, melt butter in a large nonstick skillet over medium heat; add onion. Cook 6 minutes or until tender. Stir in peas.
- Cook 5 minutes or until peas are tender. Sprinkle with salt and pepper.
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