BackBeef stroganoff
Try this classic dish made with much less fat than the standard version.
Try this classic dish made with much less fat than the standard version.
Ingredients (Serves 4)
- 1/2 cup chopped onion
- 1/2 pound boneless beef round steak, cut 3/4-inch thick, all fat cut off
- 4 cups uncooked no-yolk egg noodles
- 1/2 can low-fat, low-sodium cream of mushroom soup (not diluted)
- 1/2 cup water
- 1 tablespoon all-purpose (plain) flour
- 1/2 teaspoon paprika
- 1/2 cup fat-free or reduced-fat sour cream
Directions
In a nonstick frying pan, saute the onions over medium heat until they're see-through, about 5 minutes. Add the beef and keep cooking for another 5 minutes or until the beef is tender and browned all the way through. Drain well and set aside.
Fill a large pot 3/4 full with water and bring to a boil. Add the noodles and cook until al dente (tender), 10 to 12 minutes, or use the package directions. Drain the pasta all the way.
In a saucepan, whisk together the soup, water and flour over medium heat. Stir until the sauce thickens, about 5 minutes. Add the soup mixture and paprika to the beef in the frying pan. Over medium heat, stir the mixture until warmed through. Remove from heat and add the sour cream. Stir until combined.
To serve, divide the pasta among the plates. Top with the beef mixture and serve right away.