Beef stroganoff

Recipe Information

Ingredients

• 1/2 cup chopped onion

• 1/2 pound boneless beef round steak, cut 3/4-inch thick, all fat removed

• 4 cups uncooked yolkless egg noodles

• 1/2 can fat-free cream of mushroom soup (undiluted)

• 1/2 cup water

• 1 tablespoon all-purpose flour

• 1/2 teaspoon paprika

• 1/2 cup fat-free sour cream

Directions

• In a nonstick frying pan, sauté the onions over medium heat until they are translucent, about five minutes. Add the beef and continue to cook for another five minutes or until the beef is tender and browned throughout. 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), 10-12 minutes, or according to the package directions. Drain the pasta thoroughly.

• In a saucepan, whisk together the soup, water, and flour over medium heat. Stir until the sauce thickens, about five 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 immediately.

Nutrition (per serving)

• Calories: 302 cal

• Total fat: 6g

• Saturated fat: 2g

• Monounsaturated fat: 2g

• Cholesterol: 83mg

• Sodium: 307mg

• Potassium: 341mg

• Carbohydrate: 38g

• Fiber: 2g

• Protein: 24g

• Calcium: 65mg