Family Favorite: Beef Stroganoff

This is our all-time favorite beef stroganoff recipe. I never make it any other way.

The source is a cookbook that is well used in my home and was given to me by Doris B. at my bridal shower. We have made a lot of the recipes and have yet to try one we didn't like.



















Beef Stroganoff
Source: Better Homes & Gardens, Family Favorites Made Lighter

12 ounces boneless beef sirloin steak, cut 1/2 to 3/4 inch thick
1 8-ounce carton lower-fat dairy sour cream
2 tablespoons all-purpose flour
1 tablespoon lower-sodium tomato paste
1/2 cup cold water
1 teaspoon instant beef bouillon granules
(Note: I usually replace the water and bouillon granules with 1/2 cup beef broth.)
1/8 teaspoon pepper
6 ounces fettuccine (I use whole-wheat pasta.)
Nonstick cooking spray coating
2 cups sliced fresh mushrooms (5 ounces)
1/2 cup chopped onion (1 medium)
1 clove garlic, minced
1 tablespoon snipped parsley (or 1 tsp dried parsley)
Parsley sprig (optional)

Trim fat from beef. Partially freeze beef; thinly slice across the grain into bite-size strips. In a small mixing bowl stir together the sour cream, flour, and tomato paste. Stir in the water, bouillon granules, and pepper. Set aside.

Cook the fettuccine according to the package directions, except omit the cooking oil and salt. Drain well.

Meanwhile, spray a cold large skillet with nonstick coating. Preheat the skillet over medium heat. Add beef to the hot skillet. Stir-fry for 2 to 3 minutes or to desired doneness. Remove beef from the skillet. Add the sliced mushrooms, chopped onion, and minced garlic. Stir-fry for 3 to 4 minutes or till the onion is tender.

Add the sour cream mixture to the skillet. Cook and stir over medium heat till thickened and bubbly. Return meat to the skillet. Cook and stir for 2 minutes more. Serve meat mixture over fettuccine. Sprinkle with parsley and, if desired, garnish with a sprig of parsley. Makes 4 servings.

Per serving:

Calories................390
Protein.................28 g
Carbohydrate......49 g
Dietary fiber........1 g
Total fat...............9 g
(Sat. fat).............4 g
Cholesterol.........57 mg
Sodium...............330 mg
Potassium..........633 mg

% RDA per serving:

Vitamin A............10%
Vitamin C............9 %
Thiamine.............36%
Riboflavin............44%
Niacin...................41%
Calcium................11%
Iron......................29%

Food Exchanges:

Vegetable..............1
Starch/bread........2 1/2
Meat.....................2 1/2
Fat........................1