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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Lara Taylor of Virginia Beach, Virginia is a busy home-schooling mother of two and says: âEveryone looks forward to this wonderful meal! I can let it simmer while I do other things and it fills my home with a delightful aroma. Definitely a family favorite.â 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 king arthur unbleached all-purpose flour |
1 cup (8 ounces) reduced-fat sour cream |
Directions:
1. In a large nonstick skillet coated with cooking spray, cook beef in 1 tablespoon oil until no longer pink; drain and set aside.
2. 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.
3. 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. Yield: 8 servings.
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