Lighter Beef Stroganoff

Photo: psfreeman

This creamy, full-flavored Stroganoff is actually light: very meaty with a thick tomato sauce. From Rebecca Baird: Salt Lake City, Utah. Recipe published in Country Woman November/December 2004.

Yield: 4 servings
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Ingredients

  • 1 pound(s) beef tenderloin, cut into thin strips
  • 4 teaspoon(s) canola oil, divided
  • 1/2 pound(s) sliced fresh mushrooms
  • 1 large onion, thinly sliced
  • 2 garlic cloves, minced
  • 1/3 cup(s) all-purpose flour
  • 1/2 teaspoon(s) dried basil
  • 1/4 teaspoon(s) salt
  • 1/8 teaspoon(s) pepper
  • 1 14-ounce can(s) beef broth
  • 3 tablespoon(s) apple juice
  • 1 tablespoon(s) tomato paste
  • 1/2 teaspoon(s) Worchestershire sauce
  • 1/2 cup(s) fat-free sour cream
  • Dash ground nutmeg
  • Hot cooked yolk-free noodles
  • Fresh basil leaves, optional

Preparation

  1. • In a large nonstick skillet or Dutch oven, brown beef in batches in 2 teaspoons oil over medium heat. Remove and keep warm. In the same skillet, saute the mushrooms, onion and garlic in remaining oil until tender.
  2. • Return meat to the pan. Sprinkle with flour, basil, salt and pepper; stir until blended. Add the broth, apple juice, tomato paste and Worcestershire sauce. Cook and stir over medium-low heat for 8-10 minutes or until meat is tender. Stir in sour cream and nutmeg until blended (do not boil). Serve over noodles. Garnish with basil if desired.
January 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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