Beef Stroganoff

By cwyorkiex3

Just as creamy as the classic, this delicious dish serves eight and is done in 35 minutes. You save about 8 grams of fat in each serving by using nonfat sour cream instead of regular sour cream.

Ingredients

• 6 cups uncooked egg noodles
• 1/3 cup Gold Medal® all-purpose flour
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 1/2 lb boneless beef sirloin steak, cut into 3x1/2x1/4-inch strips
• 1 package (8 oz) sliced fresh mushrooms (about 3 cups)
• 1 can (10 1/2 oz) condensed beef broth
• 1/2 cup water
• 3 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 1/2 cups nonfat sour cream
• Chopped fresh parsley, if desired

Preparation

Step 1

Cook noodles as directed on package; drain.

Meanwhile, in food storage plastic bag, mix flour, salt and pepper. Add beef strips; shake to coat.

Heat 12-inch nonstick skillet or Dutch oven over medium-high heat. Add beef; cook about 6 minutes, stirring occasionally, until browned. Add mushrooms; cook and stir 1 minute.

Stir in broth, water, tomato paste and Worcestershire sauce. Reduce heat to medium-low; simmer uncovered 15 to 20 minutes or until beef is tender.

Stir in sour cream; cook about 2 minutes or until thoroughly heated (do not boil). Serve over noodles. Sprinkle with parsley.