Recipes: Speedy Beef Stroganoff

Speedy Beef Stroganoff

Serves 4.

Note: For testing purposes, we used Hormel Beef Tips with Gravy (heat and serve) found in the refrigerated meat case. There are other brands available. Look for a product that makes at least 3.5 servings.

• 8 oz. "wide" yolk-free egg noodles

• 1 tsp. olive oil

• 1 large onion (for about 1 c. chopped)

• 1 (8-oz.) pkg. sliced mushrooms

• 1 (10.75-oz.) can 98 percent fat-free cream-of-mushroom soup

• 1/4 c. skim milk

• Salt and pepper, to taste

• 1/2 c. reduced-fat sour cream

• 1 tsp. bottled minced garlic

• 1/4 c. finely chopped fresh parsley, optional

Directions

Bring a large pot of water to boil and cook the noodles according to the package directions. When tender, drain well.

Meanwhile, heat the oil in a 12-inch extra-deep skillet on medium heat. Peel and coarsely chop the onion and add it to the pan. Add the mushrooms and stir and cook for 3 minutes, or until the onion is tender. Break up any large pieces of mushroom with the edge of the spoon.

Add the beef tips and their gravy, mushroom soup and milk, and stir well. Season with salt and pepper to taste. Once well stirred, reduce the heat to a simmer. Stir in the sour cream, garlic and paprika. Simmer (but do not allow the sauce to boil to avoid curdling) until the noodles are done.

Nutrition information per serving:

Calories548Fat13 gSodium715 mg

Carbohydrates58 gSaturated fat5 gCalcium89 mg

Protein48 gCholesterol100 mgDietary fiber4 g