Vegetable & Beef Stroganoff with Noodles
Submitted by dlhgourmet
Lighter beef stroganoff loaded with mushrooms, snow peas, and bell pepper in a dill sour cream sauce over broad noodles. Tender beef tenderloin strips with more vegetables, less guilt.
YIELD
8 servingsPREP
10 minCOOK
20 minREADY
30 minThis beef stroganoff puts vegetables front and center alongside tender strips of beef tenderloin. Mushrooms, snow peas, red bell pepper, and onions fill out the dish so you get a generous plate with less meat and a lighter sour cream sauce.
Browning the beef on one side only keeps it rare in the center, then it finishes cooking gently in the sauce. Tenderloin is lean and cooks fast, so this one-sided sear prevents it from turning tough and chewy.
The sauce starts with beef broth thickened with cornstarch, then nonfat sour cream gets stirred in off the heat. That last step is critical: boiling sour cream breaks it into a curdled mess. A gentle reheat keeps the sauce smooth and creamy.
Pro Tips
- Slice the tenderloin into thin diagonal strips against the grain. This gives you tender pieces that cook evenly in seconds.
- Sauté the vegetables until barely softened, not fully cooked. They finish in the sauce and should still have crunch.
- Add the dill at the very end. Fresh dill loses its flavor quickly when heated, so stirring it in last preserves that bright, herbal taste.
Variations
- Use chicken breast strips instead of beef tenderloin for an even lighter version.
- Add a splash of dry white wine with the tomato paste for a brighter, more complex sauce.
- Serve over rice instead of noodles for a gluten-free option.
Ingredients
Directions
- Pound and slice tenderloin diagonally into 5"x¼" strips.
** Trim and string snow peas cutting them into lengthwise strips.
- In a large skillet heat oil. Sauté onions and bell peppers, stirring until barely softened, about 8 minutes.
Remove vegetables with a slotted spoon and set aside.
- In same skillet, brown beef slices on one side only for one Sprinkle with pepper and turn slices over. Stir in tomato paste, parsley, worcestshire sauce, sautéed onions and bell peppers, mushrooms, and snow peas. Continue to cook for five minutes. Remove from heat.
- In medium sauce pan, bring beef broth to a boil. remove from heat and stir in disloved cornstarch. Return to heat and boil, stirring constantly for thirty seconds or until mixture thickens. Remove pan from heat and cool slightly.
- Gently stir in sour cream until just incorporated. Pour sauce over meat and vegetables and reheat gently (DO NOT BOIL!). Add dill.
- Place noodles in large serving platter. Spoon meat, vegetables, and sauce over noodles.
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