Paprika Beef Stroganoff Recipe

4 3 7
Paprika Beef Stroganoff Recipe
Paprika Beef Stroganoff Recipe photo by Taste of Home
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Paprika Beef Stroganoff Recipe

Read Reviews
4 3 7
Publisher Photo
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.”
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 55 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 55 min.

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

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. Yield: 8 servings.
Originally published as Paprika Beef Stroganoff in Light & Tasty February/March 2007, p23

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

  • 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
  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

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Reviews forPaprika Beef Stroganoff

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Summersh User ID: 6640270 252008
Reviewed Jul. 30, 2016

"Ok"

MY REVIEW
MarilynRaz User ID: 6813611 243103
Reviewed Feb. 2, 2016

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

MY REVIEW
moose_kristi User ID: 2633623 91608
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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