Stroganoff is an old Russian classic. The mixture of mushrooms, tomato paste, and mustard gives the stroganoff sauce a tangy blend of flavors and a creamy texture.
BEEF STROGANOFF
1 teaspoon olive oil, divided
1/2 pound beef tenderloin, cut into 1-inch cubes
1 cup diced fresh onion
1/2 pound sliced button mushrooms (about 3 cups)
1 1/2 cups fat-free, low-sodium chicken broth*
1/2 cup water
2 tablespoons tomato paste (no-salt-added)**
1/4 pound flat egg noodles
2 tablespoons Dijon mustard
3 tablespoons non-fat sour cream
Freshly ground black pepper
2 tablespoons chopped fresh parsley
Heat oil in a nonstick skillet over medium-high heat. Brown beef on all sides, about 3 to 4 minutes. Transfer to a plate. Add onion and mushrooms to the skillet. Saute 2 minutes. Add broth, water, tomato paste, mustard and noodles. Mix thoroughly. Bring to a boil, lower heat to medium, cover with a lid and simmer 10 minutes. Reduce heat to low and return beef to the skillet. Simmer 2-3 minutes. Taste. You may need to add a little more mustard. There should be a delicate blend of flavors. Stir in sour cream and add black pepper to taste. Mix thoroughly. Divide between two dinner plates and sprinkle with parsley.