Beef Stroganoff

Categories: Main Dish

Ingredients

• 4 cups uncooked medium egg noodles (about 8 ounces)
• 1 cup beef broth
• 1 tablespoon Worchestershire sauce
• 1 teaspoon balsamic vinegar
• 2 teaspoons tomato paste
• 1 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• Cooking spray
• 1 pound boneless sirloin steak (about 1/2 inch thick)
• 1 cup chopped onion
• 1 (8-ounce) package presliced mushrooms
• 3 tablespoons all-purpose flour
• 1/2 cup reduced-fat sour cream
• 1/4 cup chopped fresh parsley

Directions

1. Cook pasta according to package directions, omitting salt and fat.

2. While pasta cooks, combine broth, Worchestershire, vinegar, tomato paste, 1/2 tsp salt, and 1/8 tsp pepper in a medium bowl, stirring with a whisk.

3. Heat a Dutch oven coated with cooking spray over medium-high heat. Sprinkle beef with 1/2 tsp salt and 1/8 tsp pepper. Add beef to pan; cook 3 1/2 minutes on each side or until desired degree of doneness. Remove beef from the pan.

4. Add onion and mushrooms to pan, saute 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.

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