Paprika Beef Stroganoff Recipe
Paprika Beef Stroganoff Recipe photo by Taste of Home

Paprika Beef Stroganoff Recipe

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4.5 2 6
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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.”
TOTAL TIME: Prep: 15 min. Cook: 55 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Cook: 55 min.
MAKES: 8 servings

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

Nutritional Facts

3/4 cup: 414 calories, 10g fat (3g saturated fat), 74mg cholesterol, 360mg sodium, 42g carbohydrate (7g sugars, 4g fiber), 36g protein Diabetic Exchanges:2-1/2 starch, 3 lean meat 1 vegetable 1 fat

Directions

  1. In a large nonstick skillet coated with cooking spray, cook beef in 1 tablespoon oil until no longer pink; drain and set aside.
  2. 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.
  3. 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.
Originally published as Paprika Beef Stroganoff in Light & Tasty February/March 2007, p23

Reviews for Paprika Beef Stroganoff

AVERAGE RATING
(6)
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5 Star
 (3)
4 Star
 (2)
3 Star
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MY REVIEW
Reviewed Feb. 2, 2016

"Very good, and easy to cut in half."

MY REVIEW
Reviewed Feb. 23, 2009

"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. :)"

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