So Light Beef Stroganoff
- SERVES
- 6
- COOK TIME
- 35 Min
Beef Stroganoff has always been one of our favorites and, yes, in this case its European roots do mean that it was originally high in fat. Well, we can celebrate now because our new version is much lower in fat, but still has that fabulous Continental flavor.
What You'll Need
- 1 pound no-yolk egg noodles
- 1 1/2 pound boneless beef top sirloin steak, well trimmed and thinly sliced across the grain
- 1 small onion, chopped
- 8 ounce fresh mushrooms, sliced
- 1 (10-3/4 ounce) can condensed reduced-fat cream of mushroom soup
- 1 cup dry white wine
- 1/8 teaspoon black pepper
- 1/2 cup reduced-fat sour cream
- 2 tablespoon chopped fresh parsley
What to Do
- Prepare noodles according to package directions; drain, rinse, drain again then set aside and cover to keep warm.
- Coat a nonstick skillet with cooking spray, brown beef and onion over medium-high heat 5 to 7 minutes or until no pink remains in steak and onions are tender, stirring occasionally. Add mushrooms and cook 3 minutes, or until tender. Reduce heat to medium-low and stir in soup, wine, and pepper; simmer 25 minutes, or until meat is tender. Add sour cream and parsley, and cook 1 minute, or until heated through. Do not boil.
- Serve over warm noodles.
Notes
If you prefer a saltier flavor, as we do, then add 1/2 teaspoon salt when you add the pepper.