Speedy Beef Stroganoff
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 (17-oz.) pkg. prepared beef tips with gravy (see Note)
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 tsp. hot or mild paprika, or more to taste
1/4 c. finely chopped fresh parsley, optional
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.
Serve the meat and sauce over the hot cooked noodles, and sprinkle with parsley, if using.
Nutrition information per serving:
Calories 548 Fat 13 g Sodium 715 mg
Carbohydrates 58 g Saturated fat 5 g Calcium 89 mg
Protein 48 g Cholesterol 100 mg Dietary fiber 4 g
Diabetic exchanges per serving: 4 bread/starch, 5 lean meat.