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Classic Stroganoff for Today's Healthy Lifestyles

Yield 9 servings (about 1 cup each)


  • 1 tablespoon butter or margarine
  • 3/4 cup chopped onion
  • 3/4 pound boneless beef sirloin or flank steak, cut into thin strips
  • 1 cup light dairy sour cream
  • 1 teaspoon instant beef bouillon or 1 cube dissolved in 2/3 cup HOT water
  • 1 1/2 cups (two 4-ounce cans) sliced mushrooms, drained
  • 3/4 cup milk
  • 1 1/2 tablespoons all-purpose flour
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 package RONZONI HEALTHY HARVEST Wide Noodles, uncooked

How to Make It

  1. In large skillet over medium heat, melt butter; add onion. Cook 5 minutes or until tender. Add beef; cook until just done. Stir together bouillon, milk, flour, and Worcestershire; add to skillet with mushrooms. Heat to boiling; reduce heat to low. Meanwhile, cook noodles according to package directions; drain. Stir sour cream into beef mixture; spoon over hot noodles. Sprinkle with parsley, if desired. NOTE: Recipe can be halved.