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

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.