Beef Stroganoff
Ingredients
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3/4 teaspoon salt
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6 ounces dry fettuccine, uncooked
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1/4 teaspoon ground black pepper
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SprayLite Olive Oil Cooking Spray
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12 ounces boneless beef sirloin steak, cut into thin strips
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1/2 cup cold water
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1 teaspoon instant beef bouillon granules
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1/8 teaspoon ground black pepper
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2 cups sliced fresh mushrooms
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1 medium onion, chopped (1 med = about 1/2 cup)
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1 tablespoon chopped fresh parsley
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1 tablespoon Tomato Paste-No Salt Added
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1 container (8 oz each) reduced fat sour cream
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2 tablespoons all-purpose flour
Directions
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Cook pasta according to package directions. Meanwhile, sprinkle salt and 1/4 teaspoon pepper evenly over steak in medium bowl; toss to coat. Set aside. Combine sour cream, flour and tomato paste in small bowl. Stir in water, bouillon and 1/8 teaspoon pepper; set aside.
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Spray large skillet with SprayLite cooking spray; heat over medium-high heat 30 seconds. Add steak; cook 3 to 4 minutes, or until no longer pink in center, stirring frequently. Remove steak from skillet, reserving any juices in skillet.
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Cover to keep warm.
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Add mushrooms and onions to same skillet; cook 3 to 4 minutes, or until onions are crisp-tender. Stir in sour cream mixture; cook 2 minutes, or until thickened and bubbly, stirring constantly. Return steak to skillet. Cook until heated through, stirring occasionally. Drain pasta; place on large serving platter. Spray evenly with SprayLite cooking spray. Top with the steak mixture; sprinkle with parsley.
