Beef Stroganoff

Cooking Light
Beef Stroganoff
Beef Stroganoff

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1

    8oz carton reduced-fat sour cream

  • 3

    Tbsp no salt-added tomato paste

  • 1

    tsp Worcestershire sauce

  • 1/2

    cup all-purpose flour

  • 1

    tsp salt

  • 1/8

    tsp freshly ground black pepper

  • 2

    lbs boneless sirloin steak, cut into 2" strips

  • 1

    Tbsp butter

  • 1/2

    cup chopped onion

  • 1

    14oz can less-sodium beef broth

  • 2

    cups sliced mushrooms

  • Chopped fresh parsley (optional)

  • 8

    cups cooked medium egg noodles (~ 7 cups uncooked)

Directions

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

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