Beef Stroganoff
Points: 6
Servings: 4
Preparation Time:
Cooking Time:
Level of Difficulty:
Ingredients:
3 oz wide egg noodles (I use No Yolks)
10 oz lean boneless beef loin (cut into strips, about 1/2")
2 medium onions, sliced thin (kinda like strips)
2 cups whole white mushrooms, woody ends removed (I use baby portabella)
1 tblspn. + 1 tsp. reduced calorie tub margarine
1 tblspn + 1 tsp all purpose broth
1 cup low sodium beef broth
1 tsp yellow mustard
1/2 tsp (I use more) paprika
1/4 cup light sour cream
salt and pepper to taste
Instructions:
1. Cook noodles, set aside and keep warm (about 5-6 minutes) 2. In a medium nonstick skillet, brown the beef until no longer pink, remove beef from skillet then wipe skillet clean. 3. Spray a little Pam in same skillet. Add onions and cook until golden brown.(about 6-7 minutes) Add mushrooms and cook until slightly browned (I leave mine a little firmer, 4-5 minutes) 4. Remove vegetables from skillet and wipe clean 5. In same skillet, melt margarine and sprinkle with the flour. Stir constantly until bubbling. Continue to stir adding broth, mustard, paprika, salt and pepper. Continue cooking until sauce thickens(about 4 minutes) then stir in the sour cream. 6. Return beef, vegetables to skillet, stir to coat and reheat. 7. Divide warm noodles evenly (1/2 cup cooked) onto plates and top each with 3/4 cup beef mixture.
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