Beef Stroganoff

This classic Russian dish is easy to make; use frozen chopped onions and
presliced 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.

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
1/2 cup chopped onion
1 (14-ounce) can less-sodium beef broth
2 cups sliced mushrooms
Chopped fresh parsley (optional)
8 cups cooked medium egg noodles (about 7 cups uncooked pasta)

Combine the first 3 ingredients in a bowl. Set aside. 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.
Melt butter in a large nonstick skillet over medium-high heat. Add onion to pan;
saute 2 minutes or until tender. Add beef and flour mixture to pan; saute 3 minutes
or until beef is browned. Gradually add broth, scraping pan to loosen browned bits.
Add mushrooms; cover and cook 5 minutes or until mushrooms are tender. Reduce heat
to low; gradually stir in sour cream mixture. Cook, uncovered, 1 minute or until
heated (do not boil). Stir in parsley, if desir ed. Serve over the egg noodles.

Yield: 8 servings (serving size: 3/4 cup beef mixture and 1 cup noodles)

Calories 473(30% From Fat); Fat 16g (Sat 7g,Mono 4.3g,Poly 1.1g); Protein
30.2g; Cholesterol 129mg; Calcium 81mg; Sodium 417mg; Fiber 2.6g; Iron 5.7mg;
Carbohydrate 50.6g
Cooking Light

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