Beef stroganoff is typically a rich dish, yet it's quite simple to make with steak. This recipe uses nonfat sour cream to help cut down on the fat content.
Ingredients
- sirloin steak: 1 pound (cut into bite-size strips)
- onion: 1 piece (chopped)
- ½ tablespoons all-purpose flour: 1 piece
- salt: 0.75 tsp
- paprika: 0.25 tsp
- ground black pepper: 0.125 tsp
- condensed cream of mushroom soup: 1 can (10.75 ounce can)
- ¼ cups fat free sour cream: 1 piece
- egg noodles: 1 pack (8 ounce pack)
Metric Conversion
Stages of cooking
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Brown steak strips in a large skillet over medium-high heat; drain excess fat. Add onion and sauté for 5 minutes, or until tender. Stir in flour, salt, paprika, and ground black pepper.
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Stir in soup; reduce heat to medium-low and simmer for 15 minutes. Stir in sour cream.
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Prepare egg noodles according to package directions. Serve beef stroganoff over egg noodles.
