Who doesn't love a plate of noodles topped with creamy beef and mushrooms? Not anyone I know. But you can't eat like that everyday, so I clipped this recipe for a lighter version that can be a little more forgiving on everyone's waistlines. The tomato paste is an interesting addition, but it all kind of works.
Lightened Beef Stroganoff
From Cooking Light magazine, March 2005
1 (8-ounce) carton reduced-fat sour cream
3 tablespoons tomato paste
1 teaspoon Worcestershire sauce
½ cup all-purpose flour
1 teaspoon salt
⅛ teaspoon freshly ground black pepper
2 pounds boneless sirloin steak, cut into (2-inch) strips
1 tablespoon butter
½ cup chopped onion
1 (14-ounce) can less-sodium beef broth
2 cups sliced mushrooms
Chopped fresh parsley (optional)
8 cups cooked medium egg noodles (about 7 cups uncooked pasta)
Combine the first 3 ingredients in a bowl. Set aside.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, salt, and pepper in a large zip-top plastic bag. Add beef; seal and shake to coat beef with flour mixture.
Melt butter in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 2 minutes or until tender. Add beef and flour mixture to pan; sauté 3 minutes or until beef is browned. Gradually add broth, scraping pan to loosen browned bits. Add mushrooms; cover and cook 5 minutes or until mushrooms are tender. Reduce heat to low; gradually stir in sour cream mixture. Cook, uncovered, 1 minute or until heated (do not boil). Stir in parsley, if desired. Serve over the egg noodles.
Makes 8 servings
From Cooking Light magazine, March 2005
1 (8-ounce) carton reduced-fat sour cream
3 tablespoons tomato paste
1 teaspoon Worcestershire sauce
½ cup all-purpose flour
1 teaspoon salt
⅛ teaspoon freshly ground black pepper
2 pounds boneless sirloin steak, cut into (2-inch) strips
1 tablespoon butter
½ cup chopped onion
1 (14-ounce) can less-sodium beef broth
2 cups sliced mushrooms
Chopped fresh parsley (optional)
8 cups cooked medium egg noodles (about 7 cups uncooked pasta)
Combine the first 3 ingredients in a bowl. Set aside.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, salt, and pepper in a large zip-top plastic bag. Add beef; seal and shake to coat beef with flour mixture.
Melt butter in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 2 minutes or until tender. Add beef and flour mixture to pan; sauté 3 minutes or until beef is browned. Gradually add broth, scraping pan to loosen browned bits. Add mushrooms; cover and cook 5 minutes or until mushrooms are tender. Reduce heat to low; gradually stir in sour cream mixture. Cook, uncovered, 1 minute or until heated (do not boil). Stir in parsley, if desired. Serve over the egg noodles.
Makes 8 servings
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