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Paprika Beef Stroganoff

 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.”
8 ServingsPrep: 15 min. Cook: 55 min.


  • 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


  • 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

2 of 2

Paprika Beef Stroganoff (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.