Speedy Beef Stroganoff

Published6/6/2007 8:40 AM

8 ounces "wide" yolk-free egg noodles1 teaspoon olive oil1 large onion (for about 1 cup chopped)1 package (8 ounces) already sliced mushrooms1 package (17 ounces) prepared (refrigerated) beef tips with gravy (see note)1 can (10.75 ounces) 98 percent fat-free cream-of-mushroom soup 1/4 cup skim milkSalt and pepper, to taste 1/2 cup reduced-fat sour cream1 teaspoon bottled minced garlic 1/4 teaspoon hot or mild paprika, or more to taste 1/4 cup finely chopped fresh parsley, optionalBring 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, paprika and garlic. 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.Serves four.Cook's 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 1/2 servings.Nutrition values per serving: 428 calories, 24 g fat (5 g saturated), 60 g carbohydrates, 6 g fiber, 31 g protein, 65 mg cholesterol, 1,001 mg sodium.

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