Ingredients: |
Ingredients: 1/2 cup light dairy sour cream
1/4 teaspoon dried dillweed
1 pound boneless beef top round steak, trimmed and cut into thin bite-size strips*
1 tablespoon cooking oil
2 cups sliced mushrooms
1 small onion, cut into 1/2-inch-thick slices
1/2 teaspoon bottled minced garlic (1 clove)
3 cups dried wide noodles (6 ounces)
3 cups broccoli florets
3 tablespoons all-purpose flour
1 14-ounce can beef broth
3 tablespoons tomato paste
1 teaspoon Worcestershire sauce
Ground black pepper
|
Directions: |
Directions:Step 1: In a small bowl, stir together sour cream and dillweed; set aside.
Step 2: In a large skillet, cook beef, half at a time, in hot oil over medium-high heat until desired doneness. Remove beef from skillet and set aside. Add mushrooms, onion, and garlic to the same skillet; cook for 8 to 10 minutes or until onion and mushrooms are tender.
Step 3: Meanwhile, cook noodles according to package directions, adding broccoli for the last 3 minutes of cooking; drain well. Return noodles and broccoli to pan; cover and keep warm. (I like to use a steamer for the broccoli instead of cooking it with the noodles.)
Step 4: Sprinkle flour over onion mixture in the skillet. Stir to coat. Add broth, tomato paste, and Worcestershire sauce. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Return all of the beef to the skillet; heat through. Season to taste with pepper. Remove from heat. Stir in sour cream mixture. Serve beef mixture on top of noodles and broccoli. |
This recipe for Stroganoff-Style Beef with Broccoli is from