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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. 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) |
Directions:
1. Combine the first 3 ingredients in a bowl. Set aside.
2. 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.
3. 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.
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