Skinny Beef Stroganoff

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Recipe by: Scott Koeneman

"I used 95%-lean ground beef and sauteed it with fresh mushrooms and onion with garlic and mustard powder. You'll want to be sure to drain off any fat and the liquid from the mushrooms. I added a combination of low-fat sour cream, low-fat mayonnaise, and low-sodium beef broth. The flavors of beef, mushrooms, and sauce all came through individually and melded together wonderfully in this skinny beef stroganoff."

Directions

Bring a pot of lightly salted water to a boil over high heat. Add egg noodles and cook, stirring occasionally, until tender yet firm to the bite, about 5 minutes.
At the same time, heat a large skillet over medium-high heat. Saute ground beef, mushrooms, onion, garlic, mustard powder, salt, and pepper in the skillet until meat is browned and onion and mushrooms are tender, 7 to 10 minutes. Drain and discard excess fat and liquid.
Meanwhile, combine sour cream, mayonnaise, and beef broth in a small bowl. Stir into beef mixture and let simmer, about 10 minutes.
Plate noodles and top with sauce or mix noodles into the sauce and serve.