Savory Steak Stroganoff
Minutes Prep time: 30
Minutes Total time: 30
Servings: 4
Difficulty: Intermediate
Minutes Prep time: 30
Minutes Total time: 30
Servings: 4
Difficulty: Intermediate
8 ounces dry cholesterol-free noodles or regular egg noodles, uncooked (8 oz = about 5 cups)
1 pound boneless beef top sirloin steak
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon vegetable oil
12 ounces sliced mushrooms
1 medium onion, cut into thin slices, separated into rings
1/4 cup distilled white vinegar
1 can (15 oz each) OR 1 carton (14.8 oz) Hunt's® Tomato Sauce
1/2 cup sour cream
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 54 mg | 5% |
Carbohydrate | 54 g | 18% |
Cholesterol | 86 mg | 28% |
Total Fat | 15 g | 23% |
Iron | 5 mg | 25% |
Calories | 513 kcal | 26% |
Sodium | 943 mg | 39% |
Protein | 37 g | 73% |
Saturated Fat | 5 g | 27% |
Sugars | 10 g | 1% |
Vitamin C | 10 mg | 17% |
Cook noodles according to package directions. Meanwhile, cut beef into thin strips; season with salt and pepper.
Heat oil in large skillet over medium-high heat 1 minute. Add half of the steak; cook 3 minutes or until no longer pink, stirring constantly. Remove from skillet; place in medium bowl. Cover to keep warm. Repeat with remaining steak; set aside.
Add mushrooms, onions and vinegar to same skillet; mix well. Cook 5 minutes, or until liquid is almost evaporated, stirring occasionally. Return steak and any accumulated juices to skillet. Stir in tomato sauce. Bring to a boil. Reduce heat to low; simmer, uncovered, 5 minutes. Remove from heat.
Spoon sour cream into small bowl. Remove 1/2 cup of the tomato sauce mixture from skillet. Gradually add to sour cream, stirring until well blended. Return mixture to skillet; mix well. Drain noodles; spoon onto serving plate. Top with the steak mixture.
Savory Steak Stroganoff