One-Pot Beef Stroganoff with ZENB Elbows Pasta

SERVES 4

Nutritional Facts

NUTRITIONAL FACTS

Serving Size: 512g
Servings: 4

Calories: 630

Amount per Serving*% Daily Value
Total Fat21g27%
Saturated Fat6g30%
Trans Fat0g
Cholesterol90mg30%
Sodium680mg30%
Carbohydrates67g24%
Dietary Fiber12g43%
Total Sugar6g
Protein47g
Vitamin A44%
Vitamin C5%
Vitamin Dmcg0%
Calcium148mg10%
Iron7mg40%
Potassium764mg15%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

FEATURED IN RECIPE


ZENB Elbows Pasta

One-pot recipes are a great way to keep the cooking process simple and sets up an easy clean up after you have enjoyed your dinner. This ZENB Elbows Pasta recipe brings delicious flavor to a familiar beef stroganoff dish the family will love.

INGREDIENTS

  • 2 tablespoons olive oil, divided
  • 1 pound beef sirloin steak, cut into 1/2-inch cubes
  • 1 teaspoon each kosher salt & ground black pepper
  • 1 box (12 ounces) ZENB Elbows Pasta made from 100% Yellow Peas, uncooked
  • 1 medium yellow onion, chopped
  • 1/2 pound cremini mushrooms, quartered (about 2 cups)
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 3 cups low-sodium beef broth
  • 2 teaspoons Worcestershire sauce
  • 1/2 cup sour cream
  • 1 tablespoon finely chopped Italian parsley, plus additional for serving

INSTRUCTIONS

1.

Heat 1 tablespoon olive oil in large pot on medium-high heat. Season steak with salt & pepper. Cook 3-4 minutes or until seared, turning once. Transfer beef to clean plate.

2.

Heat remaining oil in same skillet. Add onions and mushrooms. Cook 5-6 minutes, stirring occasionally, until onions are translucent and mushrooms are browned. Add garlic and flour; cook 1 minute stirring constantly. Add broth, Worcestershire sauce and ZENB Pasta. Bring mixture to a boil while gently scraping brown bits from bottom of pan.

3.

Reduce heat to medium. Cover and cook 11 minutes, or until pasta is tender. Remove pan from heat. Return beef and any juices, sour cream and parsley to pan. Mix gently until well combined and heated through. Garnish with additional parsley before serving.

Tasty Tips

Substitute low-fat Greek yogurt for the sour cream to save some calories. Stir Dijon mustard into the yogurt or sour cream for an extra kick.

Boneless ribeye steak or lean ground beef are great substitutions for the sirloin.

Make this dish gluten-free by skipping the flour. Make a slurry instead by whisking 2 tablespoons cornstarch into the beef broth before adding to the pan. Continue as directed.

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