Bring 6 cups water to a boil in a large saucepan. Add noodles; cook 5 minutes or until al dente. Drain.
Cut beef across the grain into 1/4-inch-wide strips; cut strips into 2-inch pieces.
Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; sauté 4 minutes or until browned. Remove beef from pan. Add 1 cup onion, black pepper, salt, paprika, and mushrooms to pan; sauté 4 minutes or until tender. Reduce heat to medium.
Combine 1/4 cup beef broth and flour in a small bowl, stirring with a whisk. Add broth mixture, beef, remaining 3/4 cup broth, and remaining 1/2 cup water to pan, scraping pan to loosen browned bits. Cover and cook 8 minutes or until sauce thickens. Remove from heat; stir in sour cream, green onions, and butter. Serve beef mixture over egg noodles; sprinkle with parsley.
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Next time, use more mushrooms and some herbs. Used extra half of onion but it could take two. Bought a sirloin strip steak at Vallarta's that was delicious and only $2.29 lb. Overall, I like this meal. Could add some peas, too.
This is the second time i am making this recipe.....I used a strip steak the first time and a filet the second time....the only thing I changed was adding some garlic because you can never have enough garlic and a T of tomato paste. It is an easy and delicious recipe. I have served with a side of carrots once and a spinach salad with oranges, avocado and blue cheese another time.+
I am on a mission not to waste food... so this was the third meal my family had from grilled top round roast for a crowd. I sautéed the onion, added four cloves of chopped garlic and the cubed beef, softened all, and then followed the recipe "almost"... I added about a 1/3 cup red wine after the flour/broth thickened. At the end I added just a dollop of regular sour cream and skipped the butter. Delicious!
We really enjoyed this. Just another example of Cooking Light recipes tasting anything but diet. Used regular button mushrooms and regular paprika since I had sweet paprika and smoked paprika. Will definitely make again.
I was even able to partially make this recipe ahead of time for a quicker evening. Cooked the beef, removed to a bowl, cooked the onion and mushrooms (with indicated seasonings), deglazed with brandy (yes, total deviation), then removed that to the same bowl as the meat. That was refrigerated until needed. Returned the meat and mushroom mixture back to a pan to heat while I continued with the recipe. If you want a thicker sauce just omit the 1/2 cup of water called for. If wanting to make without the heat from the hot paprika, then substitute sweet paprika and add couple dashes of smoked paprika. I served this with rice for the kids and sauteed zoodles for me.
I thought this dish was delicious-I've made it twice now. I did not have hot paprika on hand, so I used regular paprika and upped the paprika to ~1/2 teaspoon. I also just use regular sliced white mushrooms and combined the parsley in the step when you add the green onion, etc. I thought the dish had a lot of flavor and it's even better as left overs the next day. I'm giving it 5 stars because I really don't have anything bad to say about the dish: it's delicious, quick, and easy to make.
I made some modifications based on other reviews. It came out great, although I didn't feel it tasted like a traditional stroganoff. The flank steak worked well and I thought the meal came together quickly. The changes I made were to add 2 cloves garlic in with the veggies and I also added extra paprika and some cayenne. Yum.