Beef Stroganoff
Ingredients
-
1
tablespoon
light butter
-
8
oz
sliced white mushrooms
-
to taste
salt & black pepper
-
1
tablespoon
canola oil
-
1
medium
onion, diced
-
2
cloves
garlic, minced
-
1 ½
lbs
lean flank steak, sliced
-
2
teaspoons
paprika
-
4
cups
low sodium fat free beef broth
-
8
oz
uncooked egg noodles
-
1 ½
tablespoons
corn starch
-
1 ½
tablespoons
cold tap water
-
½
cup
light sour cream
-
to taste
diced fresh parsley
Instructions
- Melt the butter in a large sauté pan over medium heat and add the mushrooms, cooking until softened.
- Remove the mushrooms and add canola oil to the pan, then sauté the onions until translucent.
- Add garlic and cook briefly before adding the sliced flank steak, seasoning with salt and pepper.
- Cook the steak until browned, then stir in paprika.
- Pour in the beef broth and bring to a simmer, then add the egg noodles and cover.
- Simmer until the noodles are cooked, then mix corn starch with water and add to the pan.
- Stir in the reserved mushrooms and sour cream, then garnish with parsley before serving.
Nutrition Facts (estimated)
Servings
6
Calories
397
Total fat
15g
Total carbohydrates
34g
Total protein
34g
Sodium
0mg
Cholesterol
0mg
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