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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
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

Printed from tasteofhome.com Jul 24, 2008

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Paprika Beef Stroganoff cont.

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.