Beef Stroganoff

Broccoli or Brussels sprouts are both good accompaniments to this satisfying classic pasta dish.

Yield: 5 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 398
  • Calories from fat: 24%
  • Fat: 10.7g
  • Saturated fat: 4.5g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 1g
  • Protein: 31.5g
  • Carbohydrate: 43.3g
  • Fiber: 2.7g
  • Cholesterol: 117mg
  • Iron: 5.6mg
  • Sodium: 774mg
  • Calcium: 80mg

Ingredients

  • 4 cups uncooked medium egg noodles (about 8 ounces)
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon balsamic vinegar
  • 2 teaspoons tomato paste
  • 1 teaspoon salt, divided
  • 1/4 teaspoon black pepper, divided
  • Cooking spray
  • 1 pound boneless sirloin steak (about 1/2 inch thick)
  • 1 cup chopped onion
  • 1 (8-ounce) package presliced mushrooms
  • 3 tablespoons all-purpose flour
  • 1/2 cup reduced-fat sour cream
  • 1/4 cup chopped fresh parsley

Preparation

  1. Cook pasta according to package directions, omitting salt and fat.
  2. While pasta cooks, combine broth, Worcestershire, vinegar, tomato paste, 1/2 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl, stirring with a whisk.
  3. Heat a Dutch oven coated with cooking spray over medium-high heat. Sprinkle beef with 1/2 teaspoon salt and 1/8 teaspoon pepper. Add beef to pan; cook 3 1/2 minutes on each side or until desired degree of doneness. Remove beef from pan.
  4. Add onion and mushrooms to pan; sauté 3 minutes or until mushrooms are tender. Stir in flour; cook 1 minute, stirring constantly. Stir in broth mixture; cook 1 minute or until slightly thick, stirring constantly.
  5. Cut beef into thin strips; return to pan. Stir in pasta, sour cream, and parsley; cook 1 minute or until thoroughly heated.
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