Beef Stroganoff

This classic Russian dish is easy to make; use frozen chopped onions and presliced mushrooms to speed preparation. To maintain a creamy consistency, be careful not to bring the sauce to a boil once you stir in the sour cream mixture. Serve with rice if you need a substitute for egg noodles.

Yield: 8 servings (serving size: 3/4 cup beef mixture and 1 cup noodles)

Ingredients

• 1  (8-ounce) carton reduced-fat sour cream
• 3  tablespoons  no salt-added tomato paste
• 1  teaspoon  Worcestershire sauce
• 1/2  cup  all-purpose flour
• 1  teaspoon  salt
• 1/8  teaspoon  freshly ground black pepper
• 2  pounds  boneless sirloin steak, cut into (2-inch) strips
• 1  tablespoon  butter
• 1/2  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)

Preparation

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.

Nutritional Information

Calories:

473 (30% from fat)

Fat:

16g (sat 7g,mono 4.3g,poly 1.1g)

Protein:

30.2g

Carbohydrate:

50.6g

Fiber:

2.6g

Cholesterol:

129mg

Iron:

5.7mg

Sodium:

417mg

Calcium:

81mg