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Simple Beef Stroganoff

Yield 6 servings (serving size: 1/6 of meat mixture and 3/4 cup noodles)

Ingredients

  • 3/4 pound lean boneless top sirloin steak
  • Cooking spray
  • 1/2 cup sliced onion
  • 1 pound mushrooms, sliced
  • 1/4 cup dry white wine or less-sodium beef broth
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted
  • 1/2 cup fat-free sour cream
  • 4 1/2 cups cooked egg noodles

Nutrition Information

  • calories 307
  • caloriesfromfat 0.0 %
  • fat 6.3 g
  • satfat 1.9 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 21.7 g
  • carbohydrate 40.2 g
  • fiber 4.1 g
  • cholesterol 78 mg
  • iron 0.0 mg
  • sodium 357 mg
  • calcium 0.0 mg

How to Make It

  1. Trim fat from steak; cut steak into thin slices. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add steak; sauté 5 minutes. Add onion and mushrooms; sauté 5 minutes. Reduce heat to medium-low. Add wine, salt, and pepper; cook 2 minutes.

  2. Combine soup and sour cream; stir into steak mixture. Cook until thoroughly heated. To serve, spoon meat mixture evenly over noodles.

  3. Tip: Cook the noodles while you're cooking the meat mixture so that everything is ready at the same time.

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