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Thursday, October 13 2011
If sour cream or dill is not a family favorite, serve the sour cream mixture on the side rather than in the stroganoff. This quick pasta dish is ready in 30 minutes.


Total Time: 30 mins
Servings: Makes 4 servings.

SEE MORE BETTER HOMES AND GARDENS RECIPES
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 1 small onion, cut into 1/2-inch-thick slices1/2 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
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 440, Total Fat 12 g, Saturated Fat 4 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 2 g, Cholesterol 96 mg, Sodium 513 mg, Carbohydrate 45 g, Total Sugar 4 g, Fiber 4 g, Protein 37 g. Daily Values: Vitamin A 0%, Vitamin C 104%, Calcium 11%, Iron 28%.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 11:19 am   |  Permalink   |  0 Comments  |  Email
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