Ingredients
2 pounds beef top round steak, cut into thin strips1 tablespoon plus 2 teaspoons canola oil, divided1 large onion, sliced1 large green pepper, cut into strips1/2 pound sliced fresh mushrooms1-1/4 cups reduced-sodium beef broth, divided1 can (8 ounces) tomato sauce3/4 cup sherry or additional reduced-sodium beef broth2 tablespoons Worcestershire sauce2 tablespoons prepared mustard2 teaspoons paprika1 bay leaf1/2 teaspoon dried thyme1/4 teaspoon pepper1 package (12 ounces) yolk-free noodles3 tablespoons all-purpose flour1 cup reduced-fat sour cream
Preparation
In a large nonstick skillet coated with cooking spray, cook beef in 1 tablespoon oil until no longer pink; drain and set aside.
In the same skillet, saute onion and green pepper in remaining oil for 1 minute. Stir in mushrooms; cook for 3-4 minutes or until tender. Stir in 1 cup broth, tomato sauce, sherry or additional broth, Worcestershire sauce, mustard, paprika, bay leaf, thyme and pepper. Return beef to the pan; bring to a boil. Reduce heat; cover and simmer for 40-50 minutes or until meat is tender.
Cook noodles according to package directions. Meanwhile, combine flour and remaining broth until smooth; gradually stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Remove from the heat; stir in sour cream until blended. Drain noodles; serve with stroganoff.
