STROGANOFF-STYLE BEEF WITH BROCCOLI

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Stroganoff-Style Beef With Broccoli image

This recipe came from an email group that I belong to that shares family friendly recipes. I made it without the dill, and loved it. I also substituted rice for the egg noodles.

Provided by Barenakedchef

Categories     Meat

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 cup light sour cream
1/4 teaspoon dried dill
1 lb boneless beef top round steak, trimmed and cut into thin bite-size strips
1 tablespoon cooking oil
1 small onion, cut into 1/2-inch-thick slices
1/2 teaspoon bottled minced garlic (1 clove)
3 cups dried wide egg 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

Steps:

  • 1.In a small bowl, stir together sour cream and dillweed; set aside.
  • 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 onion and garlic to the same skillet; cook for 8 to 10 minutes or until onion is tender.
  • 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.
  • 4.Sprinkle flour over onion mixture in 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 beef to 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. Makes 4 servings.
  • 5.*Tip: Partially freeze beef for easier slicing.

Nutrition Facts : Calories 456.1, Fat 20.3, SaturatedFat 7.1, Cholesterol 104.2, Sodium 976.3, Carbohydrate 33.9, Fiber 1.9, Sugar 3, Protein 34.9

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