Beef Stroganoff

This classic Russian dish is easy to make; use frozen chopped onions and pre-sliced mushrooms to speed preparation. To maintain a creamy consistency, be careful not to bring the sauce to a boil once you stir in the sour cream mixture. Serve with rice if you need a substitute for egg noodles.

SERVINGS:

8

COOKING TIME:

30

Ingredients

  • 1 (8-ounce) carton reduced-fat sour cream
  • 3 tablespoons no salt-added tomato paste
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 pounds boneless sirloin steak, cut into (2-inch) strips
  • 1 tablespoon butter
  • 1 (14-ounce) can less-sodium beef broth
  • 2 cups sliced mushrooms
  • Chopped fresh parsley (optional)

Directions

  1. Combine the first 3 ingredients in a bowl. Set aside.
  2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, salt, and pepper in a large zip-top plastic bag. Add beef; seal and shake to coat beef with flour mixture.
  3. Melt butter in a large nonstick skillet over medium-high heat.
  4. Add onion to pan; sauté 2 minutes or until tender.
  5. Add beef and flour mixture to pan; sauté 3 minutes or until beef is browned.
  6. Gradually add broth, scraping pan to loosen browned bits.
  7. Add mushrooms; cover and cook 5 minutes or until mushrooms are tender.
  8. Reduce heat to low; gradually stir in sour cream mixture.
  9. Cook, uncovered, 1 minute or until heated (do not boil).
  10. Stir in parsley, if desired. Serve over the egg noodles.