BEEF STROGANOFF

By Jaxson

Ingredients

• 1 8OZ 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 INCH STRIPS
• 1 TBSP BUTTER
• 1/2 CUP CHOPPED ONION
• 1 14OZ CAN LESS SODIUM BEEF BROTH
• 2 CUPS SLICED MUSHROOMS
• 8 CUPS COOKED MEDIUM EGG NOODLES

Preparation

Step 1

COMBINE 1ST 3 INGREDIENT IN A BOWL AND SET ASIDE.

LIGHTLY SPOON FLOUR INTO DRY MEASURING CUP; LEVEL WITH A KNIFE.

COMBINE FLOUR, SALT AND PEPPER IN A LARGE ZIP LOC PLASTIC BAG.

ADD BEEF, SEAL AND SHAKE TO COAT BEEF WITH FLOUR MIXTURE.

MELT BUTTER IN A LARGE SKILLET OVER MEDIUM HEAT. ADD ONION TO PAN; SAUTE 2 MINUTES OR UNTIL TENDER. ADD BEEF AND FLOUR MIXTURE TO PAN SAUTE FOR 3 MINUTES OR UNTIL BEEF IS BROWNED. GRADUALLY ADDING BROTH, ADD MUSHROOMS COVER AND COOK 5 MINUTES OR UNTIL MUSHROOMS ARE TENDER. REDUCE HEAT TO LOW, GRADUALLY STIR IN SOUR CREAM MIXTURE. COOK UNCOVERED ONE MINUTE OR UNTIL HEATED DO NOT BOIL. STIR IN PARSLEY, IF DESIRED SERVE OVER THE EGG NOODLES.