Beef Stroganoff with Homemade Cabbage Noodles

servings=4

This recipe is fine for all stages of the program

BEEF STROGANOFF

• 1 lb. extra lean ground beef
• 3 cups mushrooms, sliced
• ½ onion, finely diced or green onions if you are needing to eliminate the onions (use 1/2 a cup)
• 1 Tbsp. olive oil
• ½ tsp. black pepper
• ½ tsp. salt
• 1 tsp. thyme
• 1 Tbsp. low fat sour cream
• 1 Tbsp. low fat cream cheese

1. Cook the meat with the mushrooms and onions in olive oil in a frying pan.
2. Add thyme, black pepper & half of the salt ( approximately 1/4 tsp.) to the beef and mushroom mixture.
3. Once the beef is uniformly brown with no pink, stir in sour cream and cream cheese.
4. Serve with Homemade Cabbage Noodles. (see below)

HOMEMADE SLURPY CABBAGE NOODLES

• ½ head of a small cabbage
• 1/4 c water
• 1 Tbsp. light margarine or olive oil

1. Shred/slice the cabbage into pieces about the width of a noodle (1/2cm to 1cm).
2. Place the cabbage and water into a pan with 1/4 c water and steam on medium heat until tender crisp.
3. Let cabbage noodles sit for 5 minutes to release excess water.
4. Drain, then add the margarine or olive oil if you like (this is optional, it really doesn’t need it)
5. Serve with Beef Stroganoff mixture on top.

NOTE: you can slice and sauté the noodles in 1 tbsp oil instead of steaming them.