BEEF STROGANOF

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.

Source: Health

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