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Beef Stroganoff




Source of Recipe


Cooking Light-9/02






List of Ingredients



• 4 cups uncooked medium egg noodles (about 8 ounces)
  
• 1 cup beef broth
  
• 1 tablespoon Worcestershire sauce
  
• 2 teaspoons balsamic vinegar
  
• 2 teaspoons tomato paste
  
• 1 teaspoon salt, divided
  
• 1/4 teaspoon black pepper, divided
  
• cooking spray
  
• 1 pound boneless sirloin steak (about 1/2 inch thick)
  
• 1 cup chopped onion
  
• 1 (8 ounce) package presliced mushrooms
  
• 3 tablespoons all-purpose flour
  
• 1/2 cup reduced-fat sour cream
  
• 1/4 cup chopped fresh parsley
  






Instructions



1. Cook pasta according to package directions. omitting salt and fat.
   
2. While pasta cooks, combine broth, Worcestershire sauce, vinegar, tomato paste, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl, stirring with a whisk.
   
   
3. Heat a Dutch oven coated with cooking spray over medium-high heat. Sprinkle beef with 1/2 teaspoon salt and 1/8 teaspoon pepper. Add beef to pan; cook 3 1/2 minutes or each side or until desired degree of doneness. Remove beef from pan.
   
4. Add 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.
   
5. Cut beef into thin strips; return to pan. Stir in pasta, sour cream, and parsley; cook 1 minute or until throughly heated.
   
6. Yield: 5 servings (serving size: 1 1/2 cups). 398 cal, 10.7g fat, 31.5g pro, 43.3g carb, 2.7g fiber, 117mg chol, 5.6mg iron, 774mg sod, 80mg calc.