Paprika Beef Stroganoff
TOTAL TIME: Prep: 15 min. Cook: 55 min.
YIELD: 8 servings.
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
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2 pounds beef top round steak, cut into thin strips
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1 tablespoon plus 2 teaspoons canola oil, divided
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1 large onion, sliced
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1 large green pepper, cut into strips
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1/2 pound sliced fresh mushrooms
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1-1/4 cups reduced-sodium beef broth, divided
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1 can (8 ounces) tomato sauce
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3/4 cup sherry or additional reduced-sodium beef broth
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2 tablespoons Worcestershire sauce
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2 tablespoons prepared mustard
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2 teaspoons paprika
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1 bay leaf
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1/2 teaspoon dried thyme
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1/4 teaspoon pepper
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1 package (12 ounces) yolk-free noodles
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3 tablespoons all-purpose flour
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1 cup reduced-fat sour cream
Directions
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1.
In a large nonstick skillet, cook beef in 1 tablespoon oil until no longer pink; drain and set aside.
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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.
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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.
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.
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