Mushroom and Beef in Cream Sauce
Makes 6 servings
12 ounces beef roast, cut into ½ inch cubes
16 ounces fresh mushrooms, sliced
1 medium onion, diced
1 garlic clove, crushed
4 ounces red wine
4 ounces water
8 Tablespoon (4 ounces) of reduced fat cream cheese
1 tablespoon olive oil, divided
3 cups uncooked whole wheat wide noodles
Prepare the pasta as directed on the label. While the pasta is cooking, heat 1 tablespoon olive oil in a non-stick skillet, saute the onion for 3-4 minutes, and then add the garlic and mushrooms. Continue to cook over medium-high until everything is soft, approximately 3-5 minutes. Remove from skillet into a large bowl, set aside and keep warm.
Return the skillet to medium-high heat. When hot, carefully add all meat. Season the meat with pepper as needed, stirring to brown all surfaces. When the meat is browned, add to the bowl containing the cooked mushrooms.
The skilled will probably have meat and mushroom residue adhering to the sides and bottom (also called fond.) Pour the wine into the skillet, deglazing the pan. Then add the cream cheese, return the skillet to medium heat and stir until the cheese has melted and is mixed with the wine. Add the water and mix well.
Return the meat and mushrooms to the sauce, and stir to coat.
One serving is 1 cup pasta (or less) and 3/4 cup stroganoff.
Nutritional data (of the stroganoff):
Sat fat: 4.4g
Nutritional data (of 1 cup of cooked pasta):
Sat fat: 0.0g