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Dijon Beef Strogonoff - Core




Source of Recipe


WW Community


List of Ingredients




3/4 lbs beef tenderloin cut into1 1/2" chunks
3/4 tsp salt
1/4 tsp ground pepper
3 TSP EVOO
1 (8 OZ) pkg fresh sliced mushrooms
1 large shallot, minced
2 garlic cloves, minced
1 1/2 C. reduced sodium beef broth
1/3 C. FF sour cream
1 Tbsp Dijon mustard

Recipe



Dissolve 4 tsp cornstarch in 1/4 cup cold water (this is optional but sauce may be thin w/out it - calc. points if nec.)

Sprinkle beef with 1/4 tsp salt, 1/8 tsp pepper. Heat 2 tsp oil in skillet over med. high heat. Add the beef and cook, stirring occasionally, until browned and cooked through, about 4 min. Transfer to plate.

Heat the remaining oil in same skillet over med-high heat. Add mushrooms and remaining salt/pepper. Cook, stirring occasionally, until mushrooms release liquid, about 1 min. Add shallots and garlic. Cook, stirring occasionally until shallot is softened and the mushrooms are browned about 3 min. Stir in the broth and bring to a boil. Cook until the mixture is reduced by about one-half, about 6 min.

Stir in the beef and cook until heated through, about 1 min. Remove the skillet from the heat; stir in cornstarch mixture and then the sour cream and mustard. Serve at once over whole wheat noodles.