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Volume III
September 14, 2012

Weekly Home / Recipe Center

Quick Beef Stroganoff

Serves 8


12 ounces egg noodles
1 tablespoon olive oil
1 medium onion, chopped
1 pound boneless beef top round steak, trimmed and sliced 1/4 inch thick
1/2 teaspoon garlic powder
1/8 teaspoon ground black pepper
1 (10 3/4-ounce) can low-fat, low-sodium cream of mushroom soup
1 1/4 cups milk low-fat, (1%)
1 tablespoon all-purpose flour
1/2 cup reduced-fat sour cream

1. Cook the noodles according to package directions, omitting the salt. Drain and place in a large casserole dish keep warm.

2. In a large saucepan, heat the oil. Cook the onion, stirring occasionally, until it starts to turn opaque, about 3 minutes. Reduce the heat to low add the meat and cook, stirring as needed, until the meat is no longer pink, about 5 minutes. Stir in the garlic powder and pepper.

3. Add the soup, stir in, then fill the empty soup can with cold milk. Combine half of the milk with the meat mixture and stir. Add the flour to the remaining milk in the can and stir until smooth. Pour into the meat mixture and stir until smooth. Cook about 5 minutes. Stir in the sour cream and continue to cook until sauce is again heated through, 2 minutes.

4. Pour the meat and sauce onto the noodles in the casserole dish serve immediately.

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