Beef Stroganoff

0412dish-13
Photo by Dana Gallagher
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 521 calories
    • Calories 34 calories from fat
    • Fat 20 g
    • Sat Fat 7 g
    • Cholesterol 120 mg
    • Sodium 463 mg
    • Protein 46 mg
    • Carbohydrate 38 g
    • Fiber 3 g
    • Iron 5 mg
    • Calcium 101 mg

Heat the oil in a large Dutch oven over medium-high heat. Add the sirloin and brown it (in batches if necessary). Remove and set aside.Cook the caraway seeds (if desired) and onion in the Dutch oven, stirring occasionally, until the onion is transparent, about 5 minutes.Add the mushrooms and cook until soft, 8 minutes more.Stir in the tomato paste, paprika, and 1 teaspoon salt until well blended. Add the sirloin and broth, stirring to combine.Simmer until the meat is very tender and about half the liquid remains, about 10 minutes.Remove from heat and stir in the parsley and sour cream. Serve over the egg noodles.

Ingredients

  1. Check 2 tablespoons vegetable oil
  2. Check 2 1/2 pounds sirloin steak, trimmed of all fat and sliced into very thin strips
  3. Check 1/4 teaspoon caraway seeds (optional)
  4. Check 1 large onion, chopped
  5. Check 2 10-ounce packages white mushrooms, sliced
  6. Check 2 tablespoons tomato paste
  7. Check 1 tablespoon paprika
  8. Check kosher salt
  9. Check 1 14 1/2-ounce can beef broth
  10. Check 2 tablespoons chopped parsley
  11. Check 1 cup low-fat or regular sour cream
  12. Check 1 12-ounce package extra-wide egg noodles, cooked

Directions

  1. Heat the oil in a large Dutch oven over medium-high heat. Add the sirloin and brown it (in batches if necessary). Remove and set aside.
  2. Cook the caraway seeds (if desired) and onion in the Dutch oven, stirring occasionally, until the onion is transparent, about 5 minutes.
  3. Add the mushrooms and cook until soft, 8 minutes more.
  4. Stir in the tomato paste, paprika, and 1 teaspoon salt until well blended. Add the sirloin and broth, stirring to combine.
  5. Simmer until the meat is very tender and about half the liquid remains, about 10 minutes.
  6. Remove from heat and stir in the parsley and sour cream. Serve over the egg noodles.