Quick Beef Stroganoff

Make a classic family favorite in a fraction of the time.  Serve with a side of roasted Brussels sprouts.  Recipe serves 4.

What you’ll need:

  • 4 ounces uncooked egg noodles
  • 1 pound flank steak, trimmed
  • 1 cup chopped onion
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon hot paprika
  • 1 (6-ounce) package presliced mushroom blend
  • 1 cup lower-sodium beef broth
  • 5 teaspoons all-purpose flour
  • 1/3 cup fat-free sour cream
  • 3 tablespoons thinly sliced green onions
  • 1 tablespoon butter
  • 2 tablespoons chopped fresh flat-leaf parsley

What you’ll do:

  • Bring 6 cups of water to a boil in a large saucepan.
  • Add the noodles and cook 5 minutes or until al dente.
  • Drain.
  • Cut the beef across the grain into 1/4-inch wide strips.  Cut the strips into 2-inch pieces.
  • Heat a large skillet over medium-high heat.
  • Coat with cooking spray.
  • Add the beef and saute for 4 minutes or until browned.
  • Remove the beef from the pan.
  • Add the onion, pepper, salt, paprika and mushrooms to the pan.
  • Saute 4 minutes or until tender.
  • Reduce the heat to medium.
  • Combine 1/4 cup broth and flour in a small bowl, stirring with a whisk.
  • Add the broth mixture, remaining 3/4 cup broth and 1/2 cup water to the pan, scraping the pan to loosen the browned bits.
  • Cover and cook for 8 minutes.
  • Remove from heat and stir in the sour cream, green onions and butter.
  • Serve the beef mixture over the noodles and top with parsley.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!


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