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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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You'd never guess this creamy, full-flavored Stroganoff is actually light! It's very meaty and features a thick tomato sauce that makes it look so impressive.—Rebecca Baird, Salt Lake City, Utah Ingredients:
1 pound beef tenderloin, cut into thin strips |
4 teaspoons canola oil, divided |
1/2 pound sliced fresh mushrooms |
1 large onion, thinly sliced |
2 garlic cloves, minced |
1/3 cup king arthur unbleached all-purpose flour |
1/2 teaspoon dried basil |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 can (14 ounces) beef broth |
3 tablespoons apple juice |
1 tablespoon tomato paste |
1/2 teaspoon worcestershire sauce |
1/2 cup fat-free sour cream |
dash ground nutmeg |
hot cooked yolk-free noodles |
fresh basil leaves, optional |
Directions:
1. In a large nonstick skillet or Dutch oven, brown beef in batches in 2 teaspoons oil over medium heat. Remove and keep warm. In the same skillet, saute the mushrooms, onion and garlic in remaining oil until tender.
2. Return meat to the pan. Sprinkle with flour, basil, salt and pepper; stir until blended. Add the broth, apple juice, tomato paste and Worcestershire sauce. Cook and stir over medium-low heat for 8-10 minutes or until meat is tender. Stir in sour cream and nutmeg until blended (do not boil). Serve over noodles. Garnish with basil if desired. Yield: 4 servings.
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