Paprika Beef Stroganoff 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 Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Paprika Beef Stroganoff cont. 1/4 teaspoon pepper 1 package (12 ounces) yolk-free noodles 3 tablespoons all-purpose flour 1 cup (8 ounces) reduced-fat sour cream 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 Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008

Paprika Beef Stroganoff 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. Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008