Recipe: Beef Paprikash (mushrooms, noodles, and sour cream)

BEEF PAPRIKASH

1 pound boneless beef top sirloin, cut 3/4-inch thick
4 teaspoons vegetable oil, divided use
1 tablespoon minced garlic
Salt and pepper, as desired
4 cups uncooked yolk-free egg noodles
8 ounces sliced mushrooms
2 cups chopped onions
3 tablespoons sweet or hot paprika
2 tablespoons water, optional
3/4 cup ready-to-serve beef broth
1 cup frozen peas
1/2 cup reduced-fat dairy sour cream
1/2 cup chopped tomato
Chopped fresh parsley, optional

Cut beef steak lengthwise in half, then crosswise into 1/4-inch-thick strips.

Heat 2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Add half of the beef and half of the garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining beef and garlic. Season with salt and pepper, as desired. Set aside.

Cook noodles according to package directions.

Meanwhile, heat remaining 2 teaspoons oil in same skillet over medium-low heat until hot. Add mushrooms, onions and paprika; cook 12 to 14 minutes or until vegetables are tender, stirring occasionally. If pan becomes dry, add water a tablespoon at a time.

Stir in broth; bring to a boil. Reduce heat; simmer 3 minutes.

Add peas; simmer an additional 2 minutes or until peas are just tender.

Return beef to skillet; stir in sour cream. Cook until heated through; do not boil.

Serve beef mixture over noodles. Top with tomato. Garnish with parsley, if desired.

Servings: 4
Source: The Healthy Beef Cookbook: Steaks, Salads, Stir-fry, and More - Over 130 Luscious Lean Beef Recipes for Every Occasion by American Dietetic Association (ADA), National Cattleman's Beef Association, Richard Chamberlain, and Betsy Hornick