Beef Stroganoff

Beef Stroganoff Recipe
Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke
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 if you need a substitute for egg noodles.
4

Worthy of a special occasion

Yield:

8 servings (serving size: 3/4 cup beef mixture and 1 cup noodles)

Recipe from

Cooking Light

Nutritional Information

Calories 473
Caloriesfromfat 30 %
Fat 16 g
Satfat 7 g
Monofat 4.3 g
Polyfat 1.1 g
Protein 30.2 g
Carbohydrate 50.6 g
Fiber 2.6 g
Cholesterol 129 mg
Iron 5.7 mg
Sodium 417 mg
Calcium 81 mg

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 (about 7 cups uncooked pasta)

Preparation

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; sauté 2 minutes or until tender. Add beef and flour mixture to pan; sauté 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.

Note:

March 2005
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