I made this early last week and it can’t be easier. It tastes really good and its very simple to make. Not to mention, its only 7* points a serving!! That’s fancy! I got it from one of my favorite cookbooks, “Weight Watchers: Ultimate Flex and Core Cookbook”, which has seriously helped Mike lose a lot of weight! All the recipes in it are simple and delicious, and good for you too!
Dijon Beef Stroganoff
3/4 pound beef tenderloin, trimmed of visible fat, and cut into 1 1/2 inch chunks (I used sirloin because there wasn’t any tenderloin, it works fine!)
3/4 tsp. salt
1/4 tsp. pepper
3 tsp. olive oil
1 8 oz package of fresh sliced mushrooms (I get baby bellas since Mike doesn’t love mushrooms and I dice them finely so he doesn’t notice them as much)
1 large shallot, minced (you can use a small regular onion if there are no shallots to be found)
2 garlic cloves, minced
1 1/2 c. reduced sodium beef broth (I get a can and use the extra 1/2 c. to dissolve the cornstarch)
1/3 c. fat free sour cream
1 tbs dijon mustard
2 tbs cornstarch (ww doesn’t have this listed but I have found that without the cornstarch, the sauce is very watery and unappetizing)
Sprinkle the beef with the salt and pepper. Heat up 2 tbs of the oil in a large nonstick pan over medium heat. Brown the meat on both sides until it is cooked through, about four minutes. Transfer to a dish to rest.
Add the last tbs of oil to the pan. Throw in the mushrooms and some more salt and pepper and cook until the ‘shrooms start to release liquid, about 1 minute. Add the shallots and garlic and cook for another 3 minutes or so, til they are tender and browned. Stir in the broth and bring it to a boil. Cook until the mixture is reduced by about one-half, about six minutes.
Stir in the beef and cook until heated through, about one minute. Add the cornstarch to the remaining broth and stir; then add to the skillet, stirring rapidly. Let everything cook another minute or two, until the liquid reduces further and gets a bit thicker. If it is not thick enough, add another tbs of cornstarch in a little water.
Remove skillet from heat; stir in the dijon and the sour cream. Serve over delicious egg noodles! Yay!
*points are estimated: the book says it is 4 points for the meat alone, 7 if you add whole wheat pasta, however egg noodles are fat free and low in other bad stuff so I think the end points result is similar.