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
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.