Beef Stroganoff

Name: Beef Stroganoff
Ingredients: 2 tablespoons olive oil; 2 pounds beef tenderloin, medium-cubed; 1/2 cup minced shallots; 1 teaspoon arrowroot powder; 1/2 cup white wine; 1/2 cup each shiitake, baby bench and key mushrooms, sliced; 1 tablespoon chopped fresh rosemary; 1 tablespoon chopped fresh thyme leaves; 1 tablespoon chopped fresh basil leaves; Kosher salt and freshly ground black pepper, to taste; 1/4 cup nonfat sour cream; 1 box whole wheat pasta, cooked according to package directions

12 ingredients

8 steps

Ingredients

2 tablespoons olive oil
2 pounds beef tenderloin, medium-cubed
1/2 cup minced shallots
1 teaspoon arrowroot powder
1/2 cup white wine
1/2 cup each shiitake, baby bench and key mushrooms, sliced
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh basil leaves
Kosher salt and freshly ground black pepper, to taste
1/4 cup nonfat sour cream
1 box whole wheat pasta, cooked according to package directions

Directions

1

In a large saute pan over medium-high heat, add the olive oil and then add the beef cubes.
2

Saute the beef cubes until brown, about 2 minutes per side.
3

Add the shallots, cook about 3 to 4 minutes, or until translucent.
4

Whisk the arrowroot into the white wine until it dissolves.
5

Add the wine mixture, and cook until the liquid is reduced by half.
6

Add the mushrooms and cook for 2 minutes.
7

Add the rosemary, thyme, basil leaves, salt, and pepper, to taste.
8

Stir in the sour cream and pour over the cooked pasta.