Easy Beef Stroganoff

By mamacasma

For this family favorite, the thinner the slices of beef, the better. To create extra-thin strips, place the steak in the freezer for 20 minutes before cutting—the chilled meat will be easier to slice into.

Ingredients

• 6 oz. egg noodles (half a 12-oz. bag)
• 3 Tbsp. olive oil
• 1 lb. sirloin steak, thinly sliced
• Kosher salt and pepper
• 1 onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 lb. button mushrooms, sliced
• 1/2 cup dry white wine (optional)
• 1/2 cup low-sodium chicken broth
• 1/2 cup lowfat sour cream
• 1 Tbsp. Dijon mustard
• 1/2 tsp. Worcestershire sauce
• Chopped parsley, for serving

Details

Servings 4

Preparation

Step 1

1. Cook the egg noodles according to package directions.

2. Meanwhile, heat 1 Tbsp of the oil in a large skillet over medium-high heat. Season the steak with 1/4 tsp each salt and pepper, and cook in 2 batches until browned, 1 minute per side; transfer to a plate.

3. Reduce heat to medium. Add the onion, bell pepper and 1 Tbsp of the remaining oil and cook, stirring occasionally, for 5 minutes. Add the mushrooms, the remaining Tbsp oil, and 1/4 tsp each salt and pepper. Increase heat to medium-high and cook, tossing, until the vegetables are tender, 4 to 5 minutes more.

4. Add the wine, if using, and simmer for 1 minute. Add the broth; simmer until slightly reduced, 2 to 3 minutes. Remove from heat; stir in the sour cream, mustard and Worcestershire. Spoon over the noodles; sprinkle with the parsley, if using.

Prep Tip: Freeze the steak for 20 minutes before cutting—the chilled meat will be easier to slice into extra-thin strips.