Beef Stroganoff

 

6

cups uncooked egg noodles

1/3

cup Gold Medal® all-purpose flour

1/2

teaspoon salt

1/8

teaspoon pepper

2 1/2

lb boneless beef sirloin steak, cut into 3x1/2x1/4-inch strips

1

package (8 oz) sliced fresh mushrooms (about 3 cups)

1

can (10 1/2 oz) condensed beef broth

1/2

cup water

3

tablespoons tomato paste

1

tablespoon Worcestershire sauce

1 1/2

cups nonfat sour cream

Chopped fresh parsley, if desired

• 1 Cook noodles as directed on package; drain.
• 2 Meanwhile, in food storage plastic bag, mix flour, salt and pepper. Add beef strips; shake to coat.
• 3 Heat 12-inch nonstick skillet or Dutch oven over medium-high heat. Add beef; cook about 6 minutes, stirring occasionally, until browned. Add mushrooms; cook and stir 1 minute.
• 4 Stir in broth, water, tomato paste and Worcestershire sauce. Reduce heat to medium-low; simmer uncovered 15 to 20 minutes or until beef is tender.
• 5 Stir in sour cream; cook about 2 minutes or until thoroughly heated (do not boil). Serve over noodles. Sprinkle with parsley.