Beef Stroganoff

Beef Stroganoff
Dana Gallagher
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preparation
40
minutes
cooking
40
minutes
Serves 8

Ingredients

2
tablespoons
vegetable oil
2 1/2
pounds
sirloin steak, trimmed of all fat and sliced into very thin strips
1/4
teaspoon
caraway seeds (optional)
1
large onion, chopped
2
10-ounce packages white mushrooms, sliced
2
tablespoons
tomato paste
1
tablespoon
paprika
kosher salt
1
14 1/2-ounce can beef broth
2
tablespoons
chopped parsley
1
cup
low-fat or regular sour cream
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.
Cynthia Nicholson
November 2004

Nutritional Information

  • Per Serving
  • Calories From Fat 34 %
  • Calcium 101 mg
  • Carbohydrate 38 g
  • Cholesterol 120 mg
  • Fat 20 g
  • Fiber 3 g
  • Iron 5 mg
  • Protein 46 mg
  • Sat Fat 7 g
  • Sodium 463 mg
What does this mean? See Nutrition 101.

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