Paprika Beef Stroganoff
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.”
SERVINGS
|
8
|
CATEGORY
|
Lower Fat
|
METHOD
|
Other stovetop
|
PREP |
15 min. |
COOK
|
55 min.
|
TOTAL
|
70 min.
|
INGREDIENTS
- 2 pounds boneless 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.