Beef Stroganoff

Lizzie Rodriquez's Note:

slightly lighter version

• Total Time: 50 mins
• Prep Time: 25 mins
• Cook Time: 25 mins

Ingredients:

Servings: 5

• 4 cups egg noodles , medium, uncooked, about 8 ounces
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon balsamic vinegar
• 1 teaspoon salt , divided
• ¼ teaspoon black pepper
• nonstick cooking spray
• 1 lb sirloin tip steak , boneless, about 1/2-inch thick
• 1 onion , chopped
• 8 ounces mushrooms , presliced
• 3 tablespoons all-purpose flour
• ½ cup reduced-fat sour cream
• ¼ cup fresh parsley , chopped

Directions:

1. Cook pasta according to package directions, omitting salt and fat.
2. While pasta cooks, combine broth, vinegar, tomato paste, 1/2 teaspoon salt and 1/8 teaspoon pepper in a medium bowl, stirring with a whisk.
3. Heat Dutch oven coated with cooking spray over medium-high heat. Sprinkle beef with 1/2 teaspoon salt and 1/8 teaspoon pepper. Add beef to pan; cook 3 1/2 minutes on each side or until desired degree of doneness. Remove beef from pan.
4. Add onion and mushrooms to pan; sauté 3 minutes or until mushrooms are tender. Stir in flour; cook 1 minute, stirring constantly. Stir in broth mixture; cook 1 minute or until slightly thick, stirring constantly.
5. Cut beef into thin strips; return to pan. Stir in pasta, sour cream, and parsley; cook 1 minute or until thoroughly heated.

Reviews

[Chef #1350389]

This recipe was fine as written. I added a bit of white wine at the end because the gravy got too thick quickly. Work fast, taste was there, meat a bit tough. Loved the balsamic twist. Can't walk away for a second with this recipe.

[ForestNymph]

This sounds like a good recipe, but...The ingredient list is incomplete. How much tomato paste is needed? I opted to leave it out when and if i try this recipe.