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Paprika Beef Stroganoff

Total Time

Prep: 15 min. Cook: 55 min.

Makes

8 servings

Everyone looks forward to this wonderful meal! I can let it simmer while I do other things and it fills my home with a delightful aroma. Definitely a family favorite.—Lara Taylor, Virginia Beach, Virginia
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Ingredients

  • 2 pounds beef top round steak, cut into thin strips
  • 1 tablespoon plus 2 teaspoons canola oil, divided
  • 1 large onion, sliced
  • 1 large green pepper, cut into strips
  • 1/2 pound sliced fresh mushrooms
  • 1-1/4 cups reduced-sodium beef broth, divided
  • 1 can (8 ounces) tomato sauce
  • 3/4 cup sherry or additional reduced-sodium beef broth
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons prepared mustard
  • 2 teaspoons paprika
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1 package (12 ounces) yolk-free noodles
  • 3 tablespoons all-purpose flour
  • 1 cup reduced-fat sour cream

Directions

  1. In a large nonstick skillet coated with cooking spray, cook beef in 1 tablespoon oil until no longer pink; drain and set aside.
  2. In the same skillet, saute onion and green pepper in remaining oil for 1 minute. Stir in mushrooms; cook for 3-4 minutes or until tender. Stir in 1 cup broth, tomato sauce, sherry or additional broth, Worcestershire sauce, mustard, paprika, bay leaf, thyme and pepper. Return beef to the pan; bring to a boil. Reduce heat; cover and simmer for 40-50 minutes or until meat is tender.
  3. Cook noodles according to package directions. Meanwhile, combine flour and remaining broth until smooth; gradually stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Remove from the heat; stir in sour cream until blended. Drain noodles; serve with stroganoff.

Nutrition Facts

3/4 cup: 414 calories, 10g fat (3g saturated fat), 74mg cholesterol, 360mg sodium, 42g carbohydrate (7g sugars, 4g fiber), 36g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1 vegetable, 1 fat.

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