[X]

Home > Recipes > Paprika Beef Stroganoff

Paprika Beef Stroganoff Recipe

Paprika Beef Stroganoff Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

Lara Taylor of Virginia Beach, Virginia is a busy home-schooling mother of two and says: “Everyone looks forward to this wonderful meal! I can let it simmer while I do other things and it fills my home with a delightful aroma. Definitely a family favorite.”

This recipe is:

Healthy

Diabetic Friendly

[X]

Rate Paprika Beef Stroganoff Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Paprika Beef Stroganoff Recipe

Prep: 15 min. Cook: 55 min.

Yield: 8 Servings

15 55 70

Ingredients

2 pounds beef top round steak, cut into thin strips
1 tablespoon plus 2 teaspoons canola oil, divided
1 large onion, sliced
1 large green pepper, cut into strips
1/2 pound sliced fresh mushrooms
1-1/4 cups reduced-sodium beef broth, divided
1 can (8 ounces) tomato sauce
3/4 cup sherry or additional reduced-sodium beef broth
2 tablespoons Worcestershire sauce
2 tablespoons prepared mustard
2 teaspoons paprika
1 bay leaf
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 package (12 ounces) yolk-free noodles
3 tablespoons all-purpose flour
1 cup (8 ounces) reduced-fat sour cream

Directions

In a large nonstick skillet coated with cooking spray, cook beef in 1 tablespoon oil until no longer pink; drain and set aside.
In the same skillet, saute onion and green pepper in remaining oil for 1 minute. Stir in mushrooms; cook for 3-4 minutes or until tender. Stir in 1 cup broth, tomato sauce, sherry or additional broth, Worcestershire sauce, mustard, paprika, bay leaf, thyme and pepper. Return beef to the pan; bring to a boil. Reduce heat; cover and simmer for 40-50 minutes or until meat is tender.
Cook noodles according to package directions. Meanwhile, combine flour and remaining broth until smooth; gradually stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Remove from the heat; stir in sour cream until blended. Drain noodles; serve with stroganoff. Yield: 8 servings.

Nutritional Facts 3/4 cup stroganoff with 1 cup noodles equals 414 calories, 10 g fat (3 g saturated fat), 74 mg cholesterol, 360 mg sodium, 42 g carbohydrate, 4 g fiber, 36 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1 vegetable, 1 fat.

Originally published as Paprika Beef Stroganoff in Light & Tasty February/March 2007, p23

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Paprika Beef Stroganoff

Paprika Beef Stroganoff

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-1) of 1 reviews

Reviewed on Feb. 23, 2009 by moose_kristi

I kind of goofed this one up, but it stilled tasted great. I was letting it simmer while I made up some other recipes for the freezer, and I guess I let it simmer too long. It dried up and burnt to the bottom of the pot (I had to use a pot because I don't have a skillet large enough for the recipe). My husband suggested making it with mashed potatoes to help soak up the juices. Sure tasted good, even with the burnt bits. :)