Quick and Easy Beef Stroganoff (03.01.13)

Posted at 10:36 AM, Mar 01, 2013
and last updated 2013-03-01 19:01:31-05

by Jennifer Burns, Dan’s Market

  • 8 ounces egg noodles
  • 1 pound steak strips, any cut
  • 1 tablespoon canola oil
  • 1/2 yellow or white onion, sliced
  • 1 (6-ounce) package white mushrooms, sliced
  • 1/4 teaspoon paprika
  • 1/4 cup low-sodium beef broth, divided
  • 5 teaspoons all-purpose flour
  • 1/3 cup fat-free sour cream
  • 3 tablespoons thinly sliced green onions
  • 1 tablespoon butter
  • 2 tablespoons parsley, chopped
  • Salt and Pepper, to taste

Cook pasta according to package directions.

Heat a large skillet over medium-high heat. Coat pan with oil. Add beef to pan; sauté 4 minutes or until browned. Remove beef from pan. Add onion, mushrooms and paprika to pan; sauté 4 minutes or until tender. Reduce heat to medium.

Combine beef broth and flour in a small bowl, stirring with a whisk. Add broth mixture and beef, scraping pan to loosen browned bits. Cook 3-4 minutes or until sauce thickens. Remove from heat; stir in sour cream, green onions and butter. Serve beef mixture over egg noodles; garnish with parsley.