Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Judy Gall      

Recipe Categories:

    Beef Stroganoff 2

    Source of Recipe

    4 cups uncooked medium no-yolk noodles (about 8 ounces)

    1 cup reduced-sodium, fat-free beef broth

    1 tablespoon Worcestershire sauce

    1 teaspoon balsamic vinegar

    2 teaspoons tomato paste

    1 teaspoon salt, divided

    1/4 teaspoon black pepper, divided

    Nonstick cooking spray

    1 pound boneless sirloin steak (about 1/2-inch thick)

    1 cup chopped onion

    1 package (8 ounces) presliced mushrooms

    3 tablespoons all-purpose flour

    1/2 cup reduced-fat sour cream

    1/4 cup chopped fresh parsley

    Cook the noodles according to package directions, omitting salt and oil.

    While the noodles cook, whisk together the beef broth, Worcestershire sauce, vinegar, tomato paste, 1/2 teaspoon salt and 1/8 teaspoon pepper in a medium bowl.

    Spray a Dutch oven or large pot with nonstick cooking spray and heat over medium-high heat. Sprinkle beef with the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Add beef to pan and cook about 3 1/2 minutes. Remove from pan.

    Add the onion and mushrooms to pan; saute 3 minutes or until mushrooms are tender. Stir in flour; cook 1 minute, stirring constantly. Stir in broth mixture; cook 1 minute or until slightly thick, stirring constantly.

    Cut the beef into thin strips; return to pan. Stir in cooked pasta, sour cream and parsley; cook 1 minute or until thoroughly heated.

    Makes 5 servings; about 1 1/2 cups per serving.
    353 calories, 8 grams fat (3 grams saturated fat), 43 grams carbohydrates, 26 grams protein, 569 mg sodium, 57 mg cholesterol, 56 mg calcium, 3 grams fiber.




previous page | recipe circus home page | member pages
mimi's cyber kitchen |