Paprika Beef Stroganoff

Name: Paprika Beef Stroganoff
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 8 servings.
Cuisine: Comfort Food Dinner Recipes, Comfort Food Recipes
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 reduced-fat sour cream

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.—Lara Taylor, Virginia Beach, Virginia

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 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.

Nutrition 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: 3 lean meat, 2-1/2 starch, 1 vegetable, 1 fat.

Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.

Originally published as Beef Stroganoff in Light & Tasty February/March 2007

Reviews

Click stars to rate

Average Rating:

Summersh

Jul 30, 2016

Ok
MarilynRaz

Feb 2, 2016

Very good, and easy to cut in half.
moose_kristi

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. :)