Beef Stroganoff
Source of Recipe
"Cooking Light-9/02" /Terrytx
Recipe Introduction
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.
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
Recipe
Cook pasta according to package directions. omitting salt and fat.
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.
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.
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.
Cut beef into thin strips; return to pan. Stir in pasta, sour cream, and
parsley; cook 1 minute or until throughly heated.
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