The thinner you cut the steak into slices, the more tender the cooked meat will be.
1 (12-ounce) lean boneless round steak
1 large onion, sliced
2 cups sliced fresh mushrooms
3/4 cup water
1 tablespoon all-purpose flour
1 tablespoon sweet Hungarian paprika
1/2 teaspoon beef-flavored bouillon granules
1/2 cup low-fat sour cream
1/4 teaspoon salt
1/2 teaspoon pepper
3 cups hot cooked wide egg noodles (cooked without salt or fat)
Minced fresh parsley (optional)
How to Make It
Partially freeze steak; trim fat. Slice steak diagonally across grain into very thin strips; cut strips into 2-inch pieces.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add steak, and cook 5 minutes or until browned on all sides. Remove steak from skillet; drain. Wipe drippings from skillet with a paper towel. Coat skillet with cooking spray. Add onion; cook, stirring constantly, 5 minutes. Add mushrooms; cook, stirring constantly, 3 minutes. Combine water, flour, paprika, and bouillon granules, stirring until smooth; add to skillet. Stir in steak. Reduce heat to medium-low; cook, stirring constantly, until mixture reaches a simmer. Cook, uncovered, an additional 10 minutes, stirring occasionally.
Remove skillet from heat; stir in sour cream, salt, and pepper. To serve, spoon 3/4 cup noodles onto each serving plate; spoon beef mixture evenly over noodles. Sprinkle with minced parsley, if desired.
This is a good base recipe for an easy stroganoff but lacked some spice and flavor. However, I have a bit of a biased opinion as I love very flavorful food. For those picky eaters in the family, this is perfect. The only change I made was using ground beef, since I had it on hand, instead of steak. Overall, I will use this recipe again with some added garlic, more paprika, and some chopped parsley at the very end. Great for a weeknight meal.
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