Beef Stroganoff

Paprika Beef Stroganoff
Note: Almost core with the exception of the flour that's used as a thickening agent.


* 2 pounds boneless beef top round steak, cut into thin strips
* 1 tablespoon plus 2 teaspoons canola oil, divided (you can use either beef broth instead of oil to cook or cooking spray)
* 1 large onion, sliced
* 1 large green pepper, cut into strips
* 1/2 pound sliced fresh mushrooms (we leave out the mushrooms)
* 1-1/4 cups reduced-sodium beef broth, divided
* 1 can (8 ounces) tomato sauce
* 3/4 cup sherry or additional reduced-sodium beef broth (sherry is not core, use a wine sub or beef broth)
* 2 tablespoons Worcestershire sauce
* 2 tablespoons prepared mustard
* 2 teaspoons paprika
* 1 bay leaf
* 1/2 teaspoon dried thyme
* 1/4 teaspoon pepper
* 1 package (12 ounces) yolk-free noodles (We used Whole wheat spaghetti)
* 3 tablespoons all-purpose flour (We used whole wheat flour - you need to count this)...
* 1 cup (8 ounces) reduced-fat sour cream (we used FF)

DIRECTIONS
In a large nonstick skillet coated with nonstick cooking spray, cook beef in 1 tablespoon oil until no longer pink; drain and set aside.
In the same skillet, saute onion and green pepper in remaining oil for 1 minute. Stir in mushrooms; cook for 3-4 minutes or until tender. Stir in 1 cup broth, tomato sauce, sherry or additional broth, Worcestershire sauce, mustard, paprika, bay leaf, thyme and pepper. Return beef to the pan; bring to a boil. Reduce heat; cover and simmer for 40-50 minutes or until meat is tender.
Cook noodles according to package directions. Meanwhile, combine flour and remaining broth until smooth; gradually stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Remove from the heat; stir in sour cream until blended. Drain noodles; serve with stroganoff. Yield: 8 servings.