Beef Stroganoff (Using Thin Strips of Beef Tenderloin)

By shygirl

Beef stroganoff, served over hot egg noodles, makes happy tummies, especially this mildly-seasoned, kid-friendly variation.

Ingredients

• 1 1/2pounds1 1/2 pounds beef tenderloin, cut into thin strips
• 2tablespoons2 tablespoons flour
• 2tablespoons2 tablespoons butter
• 2tablespoons2 tablespoons olive or vegetable oil
• 1 1/2cups1 1/2 cups beef broth
• 1/4cup1/4 cup sour cream
• 2tablespoons2 tablespoons tomato paste
• 1/2teaspoon1/2 teaspoon paprika
• Salt to taste
• Hot cooked noodles

Preparation

Step 1

In a shallow bowl or resealable plastic bag, toss beef in flour. In a large skillet, brown beef in butter and oil. Gradually stir in broth.

In a bowl combine sour cream tomato paste, paprika and salt. Set aside.

Bring beef mixture to a boil. Reduce heat; slowly stir in sour cream mixture (do not boil). Cook, uncovered, over low heat for 15 to 20 minutes, stirring frequently. Serve over noodles.