Paprika Beef Stroganoff
Ingredients
- 2 pounds beef top round steak, cut into thin strips ⓘ
- 1 tablespoon plus 2 teaspoons canola oil, divided ⓘ
- 1 large onion, sliced ⓘ
- 1 large green pepper, cut into strips ⓘ
- 1/2 pound sliced fresh mushrooms ⓘ
- 1-1/4 cups reduced-sodium beef broth, divided ⓘ
- 1 can (8 ounces) tomato sauce ⓘ
- 3/4 cup sherry or additional reduced-sodium beef broth ⓘ
- 2 tablespoons Worcestershire sauce ⓘ
- 2 tablespoons prepared mustard ⓘ
- 2 teaspoons paprika ⓘ
- 1 bay leaf
- 1/2 teaspoon dried thyme ⓘ
- 1/4 teaspoon pepper ⓘ
- 1 package (12 ounces) yolk-free noodles ⓘ
- 3 tablespoons all-purpose flour ⓘ
- 1 cup reduced-fat sour cream ⓘ
Instructions
- In a
- coated with cooking spray, cook beef in 1 tablespoon oil until no longer pink; drain and set aside.
- 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.
- 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 & Diet Analysis (per serving)
854
kcal
43% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).