Paprika Beef Stroganoff

I happened upon this recipe on a night when I didn't have a meal planned. I had beef, onions, peppers, mushrooms, sour cream, Worcestershire and the spices needed when I started thumbing through old issues of Light and Tasty. This was a perfect fit for what I already had on hand and it turned out to be a tasty, low-fat meal.

The recipe calls for 2 lbs of boneless beef top round steak. I used this can of beef. Check out the beef canning process here. The canned beef just saved me a step and provided a more tender alternative.


Saute the onions and peppers until tender.


Now add the mushrooms and cooked beef. Cook another 3-4 minutes.



The sauce ingredients: beef broth, tomato sauce, Worcestershire sauce, prepared mustard, paprika, bay leaf, dried thyme, and pepper. In my opinion, the thyme didn't do this recipe any favors. I'd leave it out next time.


Mix the sauce ingredients together.


Add the sauce to the beef and veggie mixture. The recipe instructs to bring to a boil and then cover and simmer until the beef is tender. Since my canned beef is already tender, I brought the mixture to a boil and then simmered until the egg noodles that I served with the mixture were cooked.


Now mix flour with 1/4 cup of beef broth. Add to the Stroganoff. Return the mixture to a boil and then cook and stir for about 2 minutes, until thickened.


It wouldn't be Stroganoff without sour cream. Add 1 cup of reduced fat or fat free sour cream. Remove from heat and stir until the sour cream is incorporated into the Stroganoff mixture.


Serve this savory Stroganoff over egg noodles.


Paprika Beef Stroganoff from Light and Tasty Magazine

2 pounds boneless beef top round steak, cut into thin strips
1 tablespoon plus 2 teaspoons canola oil, divided
1 large onion, sliced
1 large green pepper, cut into strips
1/2 pound sliced fresh mushrooms
1-1/4 cups reduced-sodium beef broth, divided
1 can (8 ounces) tomato sauce
3/4 cup sherry or additional reduced-sodium beef broth
2 tablespoons Worcestershire sauce
2 tablespoons prepared mustard
2 teaspoons paprika
1 bay leaf
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 package (12 ounces) yolk-free noodles
3 tablespoons all-purpose flour
1 cup (8 ounces) reduced-fat sour cream

In a large nonstick skillet coated with cooking spray, cook beef in 1 tablespoon
oil until no longer pink; drain and set aside. In the same skillet, saute
onion and green pepper in remaining oil for 1 minute. Stir in mushrooms; cook for
3-4 minutes or until tender. Stir in 1 cup broth, tomato sauce, sherry or
additional broth, Worcestershire sauce, mustard, paprika, bay leaf, thyme and
pepper. Return beef to the pan; bring to a boil. Reduce heat; cover and simmer
for 40-50 minutes or until meat is tender. Cook noodles according to package
directions. Meanwhile, combine flour and remaining broth until smooth; gradually
stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until
thickened. Discard bay leaf. Remove from the heat; stir in sour cream until
blended. Drain noodles; serve with stroganoff.

One serving: 3/4 cup stroganoff with 1 cup noodles Calories: 414 Fat: 10 g Saturated Fat: 3 g Cholesterol: 74 mg Sodium: 360 mg Carbohydrate: 42 g Fiber: 4 g Protein: 36 g Diabetic Exchange: 3 lean meat, 2-1/2 starch, 1 vegetable, 1 fat.

WW points: 8 points per serving