Beef Stroganoff
by sgmensing
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.
Still searching for what to cook ?
Find the most delicious recipes here
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) thin strips
- 1 tablespoon butter
- 1/2 cup chopped onion
- 1 (14-ounce) can less-sodium beef broth
- 2 cups thinly sliced mushrooms
- Chopped ; fresh parsley
- 8 cups cooked medium egg noodles ; (about 7 cups uncooked pasta)
INSTRUCTIONS
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; saut? 2 minutes or until tender. Add beef and flour mixture to pan; saut? 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.
NOTES
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.
sgmensing
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
|
||
| Serving Size: 1 Serving (21g) | ||
| Recipe Makes: 8 Servings | ||
|
|
||
| Calories: 51 | ||
| Calories from Fat: 14 (27%) | ||
|
|
||
| Amt Per Serving | % DV | |
|
|
||
| Total Fat 1.6g | 2 % | |
| Saturated Fat 0.9g | 5 % | |
| Monounsaturated Fat 0.4g | ||
| Polyunsanturated Fat 0.1g | ||
| Cholesterol 3.8mg | 1 % | |
| Sodium 117.5mg | 4 % | |
| Potassium 54.8mg | 1 % | |
| Total Carbohydrate 8.3g | 2 % | |
| Dietary Fiber 0.8g | 3 % | |
| Sugars, other 7.6g | ||
| Protein 1.1g | 2 % | |
|
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
||
Calories per serving: 51
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.