Quick Beef Stroganoff

By ruthg

Serves 4 (serving size: 1 cup beef mixture and 1 cup noodles)





Robin Bashinsky, Cooking Light

JANUARY 2013

Ingredients

• 6 1/2 cups water, divided
• 4 ounces uncooked egg noodles
• 1 pound flank steak, trimmed
• Cooking spray
• 1 cup chopped onion
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon kosher salt
• 1/4 teaspoon hot paprika
• 1 (6-ounce) package presliced exotic mushroom blend
• 1 cup lower-sodium beef broth, divided
• 5 teaspoons all-purpose flour
• 1/3 cup fat-free sour cream
• 3 tablespoons thinly sliced green onions
• 1 tablespoon butter
• 2 tablespoons chopped fresh flat-leaf parsley

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Bring 6 cups water to a boil in a large saucepan. Add noodles; cook 5 minutes or until al dente. Drain.

2. Cut beef across the grain into 1/4-inch-wide strips; cut strips into 2-inch pieces.

3. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; sauté 4 minutes or until browned. Remove beef from pan. Add 1 cup onion, black pepper, salt, paprika, and mushrooms to pan; sauté 4 minutes or until tender. Reduce heat to medium.

4. Combine 1/4 cup beef broth and flour in a small bowl, stirring with a whisk. Add broth mixture, beef, remaining 3/4 cup broth, and remaining 1/2 cup water to pan, scraping pan to loosen browned bits. Cover and cook 8 minutes or until sauce thickens. Remove from heat; stir in sour cream, green onions, and butter. Serve beef mixture over egg noodles; sprinkle with parsley.