Beef and Broccoli Stroganoff |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I found this recipe on . I have done a little tweaking to suit our taste as a family, accommodate ingredients I had on hand, and reduce the amount of flour. Ingredients:
1 lb beef, cut into thin strips |
3 tablespoons all-purpose flour |
1 tablespoon extra virgin olive oil |
1 garlic clove, minced |
8 ounces fresh mushrooms, sliced |
1 large onion, finely diced |
2 tablespoons reduced-calorie margarine |
1 tablespoon worcestershire sauce |
1/4 teaspoon black pepper |
1/2 teaspoon dry dill weed |
1 1/2 cups beef broth |
1 cup nonfat sour cream |
2 cups broccoli florets, lightly steamed |
whole wheat pasta shells |
Directions:
1. Remove fat from steak and slice meat across the grain into bite-size pieces. Spray a large nonstick skillet with cooking spray. Add oil and warm over medium heat. Add meat and brown on both sides. Stir in garlic, mushrooms, and onion; cook for 5 minutes. Add margarine and cook until melted. Stir in 2 tablespoons of flour until liquid forms a paste. Stir in Worcestershire sauce, pepper, dill weed, and beef broth. Continue cooking uncovered for 10 minutes, stirring frequently. Mix remaining 1 tablespoon of flour into the sour cream, then add to meat mixture. Cook for 5 minutes, stirring frequently, but do not boil. Toss in steamed broccoli and cooked pasta.
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