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"Beef Stroganoff is typically a rich dish, yet it's quite simple to make. This recipe uses nonfat sour cream to help cut down on the fat content." |
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| INGREDIENTS |
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1 pound sirloin steak, cut into bite size strips |
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1 onion, chopped |
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1 1/2 tablespoons all-purpose flour |
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3/4 teaspoon salt |
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1/4 teaspoon paprika/ red chilli powder |
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1/8 teaspoon ground black pepper |
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300 ml condensed cream of mushroom soup |
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1 1/4 cups fat free sour cream |
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1 1/4 cups fat free sour cream |
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Original recipe yield: 4 servings.
Prep Time:
15 Minutes
Cook Time:
30 Minutes
Ready In:
45 Minutes
Servings: 4 |
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| DIRECTIONS: |
| 1. |
Brown the beef strips in a large thick bottomed pan over medium high heat and drain excess fat. Add the onion and saute for 5 minutes, or until tender. Stir in the flour, salt, paprika and ground black pepper. |
| 2. |
Add the soup, reduce heat to medium low and let simmer for 15 minutes. Then add the sour cream, stirring well. |
| 3. |
Prepare egg noodles according to package directions. Serve beef mixture over the egg noodles. |
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