Attention, Shirataki skeptics! Our favorite noodle swap works INSANELY WELL in this creamy, beefy, head-explodingly delicious recipe. TRY IT AND SEE! Special thanks to HG subscriber Shari, who inspired this stroganoff swap-a-rama... Ingredients:
4 oz. raw lean filet beefsteak, thinly sliced (freeze slightly before slicing)
1 package House Foods Tofu Shirataki Fettuccine Shaped Noodle Substitute
1/2 cup sliced mushrooms
1/2 cup thinly sliced onion
1 wedge The Laughing Cow Light Original Swiss cheese
, room temperature
1 tsp. dry au jus gravy mix (like the kind by McCormick
1 tsp. plain fat-free yogurt
salt and black pepper, to taste
olive oil nonstick spray Directions:
Rinse and drain Shirataki noodles well. Pat dry. In a microwave-safe bowl, microwave noodles for 1 minute.
Drain excess liquid from noodles. Dry thoroughly, using paper towels to soak up as much moisture as possible. Cut noodles up a bit using a knife or kitchen shears. Set aside.
Bring a large pan misted with olive oil spray to medium-high heat on the stove. Cook beef in the pan until fully cooked, about 4 minutes, flipping slices about halfway through cooking. Remove beef from the pan and set aside.
Combine gravy mix with 1 cup water and stir until dissolved. Carefully pour mixture into the pan (over medium-high heat on the stove). Add mushrooms and onion, and cook until veggies are tender and sauce has thickened, about 7 - 10 minutes.
Add cheese wedge and stir until melted. Add yogurt and stir well, until sauce appears uniform and ingredients are thoroughly combined.
Add noodles and beef to the pan, and mix until completely coated. Season to taste with salt and pepper, and eat up!
MAKES 1 SERVING