Beef Stroganoff
INGREDIENTS:
1 lb Beef round or sirloin, cut
-into 2" strips
2 tb Fresh lemon juice
1 tb Worcestershire sauce
1/4 ts Salt
1/4 ts Ground black pepper
2 tb Vegetable oil
2 lg Onion, diced
1/2 lb Mushrooms, sliced
1/2 c Beef broth
2 tb All-purpose flour
2 tb Tomato paste
8 oz Reduced fat sour cream
4 c Hot, cooked noodles
12 Pimiento-stuffed green
-olives
1 lb Beef round or sirloin, cut
-into 2" strips
2 tb Fresh lemon juice
1 tb Worcestershire sauce
1/4 ts Salt
1/4 ts Ground black pepper
2 tb Vegetable oil
2 lg Onion, diced
1/2 lb Mushrooms, sliced
1/2 c Beef broth
2 tb All-purpose flour
2 tb Tomato paste
8 oz Reduced fat sour cream
4 c Hot, cooked noodles
12 Pimiento-stuffed green
-olives
1. Combine beef, lemon juice, worchestershire sauce, salt and pepper in heavy-duty food storage bag; seal. Refrigerate 2 hours.
2. Heat 1 T oil in large skillet over med-high heat. Add onion; saute' until golden brown, 3-5 min. Add mushrooms; saute until softened, 3-5 min. Remove to bowl; keep warm.
3. Increase heat to high; heat remaining oil in same skillet. Add beef; saute' 2 min. Reduce heat to low; stir in onions and mushrooms.
4. Whisk broth, flour and tomato paste in bowl until smooth. Stir into skillet. Cook, stirring, until slightly thickened and bubbly, 2 min.
5. Stir in sour cream; don't boil. Serve over noodles; top with olives.
NOTES : per serving: 417 calories, 17 g. fat
2. Heat 1 T oil in large skillet over med-high heat. Add onion; saute' until golden brown, 3-5 min. Add mushrooms; saute until softened, 3-5 min. Remove to bowl; keep warm.
3. Increase heat to high; heat remaining oil in same skillet. Add beef; saute' 2 min. Reduce heat to low; stir in onions and mushrooms.
4. Whisk broth, flour and tomato paste in bowl until smooth. Stir into skillet. Cook, stirring, until slightly thickened and bubbly, 2 min.
5. Stir in sour cream; don't boil. Serve over noodles; top with olives.
NOTES : per serving: 417 calories, 17 g. fat