Creamy Beef, Mushrooms and Noodles
This is a healthier version of beef stroganoff. Canola mayonnaise adds moisture,
creaminess, and flavor to the dish without guilt.
- 1 cup (4 ounces/125 g) dry no-yolk egg noodles 250 mL
- 1/4 cup canola mayonnaise
- 1/4 cup dry sherry (or 1/4 cup water and 1-2 teaspoons balsamic vinegar)
- 2 teaspoons beef bouillon granules 10 mL
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon coarsely ground black pepper, or to taste 2 mL
- 3 teaspoons
canola oil, divided 15 mL
- 3/4 pound boneless sirloin steak, very thinly sliced
- 1 cup thinly sliced onions 250 mL
- 1 package (8 ounces/250 g) sliced mushrooms
- Cook pasta according to package directions, omitting any salt or fat.
- Meanwhile, whisk together canola mayonnaise, sherry, bouillon, Worcestershire
sauce, and black pepper in a medium bowl. Set aside.
- Heat 1 teaspoon (5 mL) canola oil in a large nonstick skillet over medium-high
heat. Tilt skillet to coat bottom lightly. Cook beef 3 minutes and set aside on
a separate plate.
- Heat 1 teaspoon (5 mL) canola oil, add onions, and cook 5 minutes or until just
beginning to richly brown, stirring frequently. Scrape onions to one side of the
skillet, add remaining 1 teaspoon (5 mL) canola oil, and add mushrooms. Cook 4 minutes
or until mushrooms begin to brown on the edges, stirring frequently. Add beef and
any accumulated juices. Cook 30 seconds or until most of the liquid has evaporated.
- Remove from heat and stir in canola mayonnaise mixture until well blended.
- Serve over drained noodles. Sprinkle with additional black pepper, if desired.
Yield: 4 servings (serving size 3/4 beef mixture + 1/2 cup noodles)
Nutritional Analysis Per Serving: Calories 320 Total Fat 12g Saturated Fat
1.5g Cholesterol 30mg Sodium 615mg Carbohydrates 27g Fibre 2g Protein 23g
Source: "The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes
Made with Canola Oil" from the American Diabetes Association and CanolaInfo.org