Beef Stroganoff

By zeenieme

This classic Russian dish is easy to make; use frozen chopped onions and presliced mushrooms to speed preparation. To maintain a creamy consistency, be careful not to bring the sauce to a boil once you stir in the sour cream mixture. Serve with rice or egg noodles.

Ingredients

• 1 (8 ounce) carton reduced-fat sour cream
• 3 tablespoons no salt added tomato paste
• 1 teaspoon Worcestershire sauce
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2 pounds boneless sirloin steak, cut into 2 inch strips
• 1 tablespoon butter
• 1/2 cup chopped onion
• 1 (14 ounce) can less-sodium beef broth
• 2 cups sliced mushrooms
• Chopped fresh parsley (optional)
• 8 cups cooked medium egg noodles

Preparation

Step 1

1. Combine the first 3 ingredients in a bowl. Set aside

2. Lightly spoon flour into a dry measuring cup, level with a knife. Combine flour, salt, and pepper in a large zip-top plastic bag. Add beef, seal and shake to coat beef with flour mixture.

3. Melt butter in a large nonstick skillet over medium-high heat. Add onion to pan; saute 2 minutes or until tender. Add beef and flour mixture to pan, saute 3 minutes or until beef is browned. Gradually add broth, scraping pan to loosen browned bits. Add mushrooms; cover and cook 5 minutes or until mushrooms are tender. Reduce heat to low; Gradually stir in sour cream mixture. Cook uncovered, 1 minute or until heated (do not boil). Stir in parsley, if desired. Serve over the egg noodles.