Ingredients
Ronzoni Healthy Harvest Whole Grain egg noodles (uncooked) 1
|
Olive oil
2 tsp
|
Beef tenderloin (sliced into 2-inch strips) 454 g |
White (button) mushrooms (sliced) 1/2 cup |
Onion(s) (minced) 1/2 cup |
All-purpose flour 1 tbsp |
Dry white wine 1/2 cup |
Dijon mustard 1 tsp |
Fat free, low sodium beef broth 1 (14.5-oz) can |
Fat-free sour cream 1/2 cup |
Salt (optional) 1/4 tsp |
Black pepper 1/4 tsp |
Directions
①Cook noodles according to package directions, omitting salt.
②Add oil to a large sauté pan over high heat. Add meat and sauté for about 3 minutes. Remove meat from pan. Add mushrooms and onion and sauté for 5 minutes or until beginning to brown.
③Add 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.
④Add beef and any juices back to broth and simmer for 3 more minutes. Add sour cream, salt (optional), and pepper; simmer for 30 seconds.
⑤Serve over whole-grain egg noodles.
Nutrition Facts
5 Servings | |
Serving Size | 1/5 of recipe |
Amount per serving | |
Calories | 275 |
Total Fat | 7g |
Saturated Fat | 2.5g |
Trans Fat | 0g |
Cholesterol | 50mg |
Sodium | 250mg |
Total carbohydrate | 29g |
Dietary Fiber | 4g |
Total Sugars | 3g |
Protein | 23g |
Potassium | 270mg |