Beef Stroganoff

13 ingredients
2 steps

Ingredients

  • 6 ounces lean, boneless beef sirloin steak
  • Vegetable cooking spray
  • 1 1/2 cups sliced fresh mushrooms
  • 1/4 cup sliced onion
  • 1/2 teaspoon minced garlic
  • 1/4 cup canned no-salt-added beef broth, undiluted
  • 2 tablespoons no-salt-added tomato sauce
  • 1/2 teaspoon low-sodium Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 tablespoons low-fat sour cream
  • 1 1/2 cups cooked medium egg noodles (cooked without salt or fat)
  • 2 teaspoons chopped fresh parsley

Directions

  1. 1
    Partially freeze steak; trim fat from steak. Slice steak diagonally across grain into 1/4-inch-wide strips. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add steak; cook 3 minutes or until steak strips are browned on both sides. Remove from skillet. Drain and pat dry with paper towels. Wipe drippings from skillet with a paper towel.
  2. 2
    Coat skillet with cooking spray; place over medium-high heat until hot. Return steak to skillet. Add mushrooms, onion, and garlic; saute 3 minutes. Add beef broth and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until meat is tender. Remove from heat; stir in sour cream. Spoon over noodles; sprinkle with parsley.

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