Creamy Beef Stroganoff
By rossboys
Ingredients
- 2 tsp olive oil
- 12 oz lean boneless sirloin steak, trimmed & cut into strips
- 2 cups sliced mushrooms
- 1/2 cup reduced-sodium chicken broth, divided
- 1/3 cup chopped yellow onion
- 1 clove garlic, minced
- 1-1/2 tsp paprika
- 4 oz wide egg noodles
- 1/4 cup nonfat sour cream
- 1/4 cup plain nonfat yogurt
- 1 Tbsp chopped fresh dill or 1 tsp dried dillweed
Details
Servings 4
Preparation
Step 1
In a large nonstick skillet, heat oil over med-high heat. Add beef; saute, until browned, about 2 min. Place on a plate.
In same skillet over med-high heat, cook mushrooms and 1/4 cup of broth for 5 min. Add the onion and garlic; saute for 3 min. Stir in paprika until well blended. Add the remaining broth; cook for 4 minutes.
While the mushroom mixture is simmering, cook noodles according to package directions, but do not add salt.
In a small bowl, combine sour cream and yogurt. Mix well; set aside. Return the beef and any accumulated juices from plate to skillet; reduce heat to low and stir gently. Stir sour cream mixture into skillet; heat through.
Drain the noodles in a colander. Place on serving plates and top with beef mixture. Sprinkle with dill and serve immediately.
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