Beef Stroganoff

Submitted by Lizzie_Rodriquez

"slightly lighter version"

 

• Ready In: 50mins
• Ingredients: 14
• Serves: 5

ingredients

• 4 cups egg noodles, medium, uncooked, about 8 ounces
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon balsamic vinegar
• 2 tablespoons tomato paste
• 1 teaspoon salt, divided
• 1⁄4 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
• 1⁄2 cup reduced-fat sour cream
• 1⁄4 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

[marcoandrita]

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.

 

[PSU_Lioness]

I started off making this recipe before I realized there were missing ingredients and/or amounts. The ingredients say Worcestershire sauce but the instructions mentioned tomato paste. I was unsure of which to use so I added both. I also threw in a splash of red wine and a sprinkle of Tony Chachere's creole seasoning. I used 2 Tbsp flour instead of three to keep the gravy from thickening as quickly and it turned out well. My husband at two helpings and took the leftovers for lunch so it must be good! I think the only changes I will make next time is that I will only slightly brown the beef and then follow the recipe up until it instructs me to add the flour. I will add the broth mixture then add the beef again, reduce the heat to Low and let it simmer and slow cook the flavors into the beef. I'll then stir in the flour and allow it to thicken and add the sour cream and pasta. This was a great dish, I would just like clarification on the ingredients.

 

[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.