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Beef Stroganoff

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
14 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
12 cup reduced-fat sour cream
14 cup fresh parsley, chopped


Cook pasta according to package directions, omitting salt and fat. 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. 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. 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. Cut beef into thin strips; return to pan. Stir in pasta, sour cream, and parsley; cook 1 minute or until thoroughly heated.

Source: www.food.com