Natural Muscle June/July 2015 | Page 42

FOOD

A Russian Classic

Fit Gourmet Style
for the Health Conscious

By Danielle Singh, APCA
The Fit Gourmet©
FITANDBEYOND.COM

INGREDIENTS:

8-ounces sour cream, reduced-fat
3 tablespoons no-salt added tomato paste
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
½ cup all-purpose flour
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
2 lb. boneless sirloin steak, cut into (2-=inch) strips
1 tablespoon butter
¼ cup onion, chopped
½ cup dry sherry
1 (14-ounce) can less-sodium beef broth
2 cups mushrooms, sliced
Chopped fresh parsley
8 cups whole wheat egg noodles, cooked
(about 7 cups uncooked)

DIRECTIONS:

1. In a medium bowl; combine the first 4 ingredients and
set aside.
2. In a large Ziploc bag; combine flour, salt and pepper. Add
beef, seal bag and shake to coat beef with flour mixture.

Beef

3. In a large nonstick skillet melt butter over medium-high
heat. Add onion to pan and sauté 2 minutes or until tender.
Add beef and flour mixture to pan and sauté 3 minutes or
until beef is browned. Gradually add sherry and beef broth,
scraping pan to loosen brown bits. Add mushrooms then
cover and cook 5 minutes or until mushrooms are tender.
4. Reduce heat to low, gradually stir in sour cream mixture
and cook uncovered for 1 minute until heated; do not boil.
Stir in parsley and serve over egg noodles (¼ cup beef
mixture over 1 cup egg noodles or serve over brown rice
if you need to substitute for noodles). Yummy-licious!

Tip: To maintain a creamy consistency be sure to
not bring the sauce to a boil once you stir in the sour
cream mixture.
42

Natural Muscle Magazine

Stroganoff

A low-fat dish that will fool your
taste buds and your friends too!

June/July 2015