Beef Stroganoff

Beef Stroganoff Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross

Yield:

6 servings (serving size: about 2/3 cup beef mixture and 2/3 cup noodles)

Recipe from

Cooking Light

Nutritional Information

Calories 352
Caloriesfromfat 30 %
Fat 11.7 g
Satfat 5.3 g
Monofat 3.9 g
Polyfat 1 g
Protein 24.2 g
Carbohydrate 36 g
Fiber 1.8 g
Cholesterol 87 mg
Iron 3.1 mg
Sodium 355 mg
Calcium 40 mg

Ingredients

1 pound boneless sirloin steak, trimmed
Cooking spray
3 cups sliced cremini mushrooms (about 8 ounces)
1/2 cup chopped onion
1 tablespoon butter
2 tablespoons all-purpose flour
1 cup fat-free, less-sodium beef broth
1/4 cup dry sherry
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
3/4 cup reduced-fat sour cream
4 cups hot cooked egg noodles (8 ounces uncooked)
3 tablespoons minced fresh flat-leaf parsley
Fresh parsley sprigs (optional)

Preparation

Cut beef diagonally across the grain into 1/4-inch-wide strips; cut the strips into 2-inch pieces.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; sauté 2 minutes or until lightly browned. Remove beef from pan; place in a medium bowl, and keep warm. Add cremini mushrooms and onion to pan; sauté 4 minutes. Add cremini mushroom mixture to beef.

Melt butter in pan over medium heat. Add flour. Cook 1 minute, stirring with a whisk. Gradually add broth, stirring constantly. Cook 1 minute or until thickened and bubbly, stirring constantly.

Add beef mixture, sherry, salt, and pepper to pan; bring to a boil. Reduce heat, and simmer 4 minutes. Remove from heat; let stand 30 seconds. Stir in sour cream.

Combine noodles and minced parsley. Serve beef mixture over noodles. Garnish with parsley sprigs, if desired.

Note:

Alison Ashton,

April 2007
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