Beef Stroganoff with Pasta
Recipe from
Better Homes and Gardens
Here's a quick-prep method for the classic beef stroganoff. This one's ready in 30 minutes.
Ingredients
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3 cupsdried wide noodlessee savings
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3 cupsbroccoli spears (12 ounces)see savings
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1/2 cuplight dairy sour creamsee savings
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1-1/2 teaspoonsprepared horseradishsee savings
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1/2 teaspoonsnipped fresh dillsee savings
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1 poundbeef ribeye steaksee savings
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1 smallonion, cut into 1/2-inch slicessee savings
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1/2 teaspoonbottled minced garlicsee savings
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1 tablespooncooking oilsee savings
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4 teaspoonsall-purpose floursee savings
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1/2 teaspoonground black peppersee savings
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1 14-ounce canbeef brothsee savings
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3 tablespoonstomato pastesee savings
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1 teaspoonWorcestershire saucesee savings
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Directions
1.
Cook noodles according to package directions, adding broccoli the last 5 minutes of cooking. Drain; return noodles and broccoli to pan.
2.
Meanwhile, stir together the sour cream, horseradish, and dill in a small serving bowl; cover and chill until serving time.
3.
Trim fat from beef. Cut beef into bite-size strips. Cook half of the beef, all of the onion, and garlic in hot oil in a large skillet until onion is tender and beef is of desired doneness. Remove from skillet. Add remaining beef; cook and stir until beef is of desired doneness. Return all meat to skillet; sprinkle flour and black pepper over meat. Stir to coat.
4.
Stir in broth, tomato paste, and Worcestershire sauce. Cook and stir until mixture is thickened and bubbly. Cook and stir 1 minute more. Divide noodle-broccoli mixture among four bowls. Spoon beef mixture on top of noodle mixture. Top with one or two spoonfuls or two of the sour cream mixture. Makes 4 servings.
Nutrition information
Per serving: Calories 368, Total Fat 15 g, Saturated Fat 5 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 1 g, Cholesterol 81 mg, Sodium 454 mg, Carbohydrate 32 g, Total Sugar 4 g, Fiber 4 g, Protein 29 g. Daily Values: Vitamin A 0%, Vitamin C 83%, Calcium 9%, Iron 21%. Percent Daily Values are based on a 2,000 calorie diet.
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