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.