Smoky Beef Stroganoff
Butterhead Salad with Smoky Ranch
Ingredients
- 1 lb boneless beef sirloin steak, trimmed and cut into thin bite-size strips
- 2 Tbsp butter
- 3 cups sliced fresh cremini mushrooms
- 1 cup chopped onion
- 1 tsp smoked paprika (optional)
- 2 cloves garlic, minced
- 4 cups reduced-sodium beef broth
- 1 Tbsp Worcestershire sauce
- 1 Tbsp tomato paste
- 1½ cups dried egg noodles
- ½ cup sour cream
- 2 Tbsp all-purpose flour
Instructions
- Sprinkle meat with salt. In a 4-quart Dutch oven melt butter over medium-high. Add meat, half at a time, and cook until browned. Remove meat, reserving drippings in pan.
- Add mushrooms, onion, paprika, and garlic to reserved drippings. Cook over medium 5 to 7 minutes or until onion is tender, stirring occasionally. Add broth, Worcestershire, and tomato paste. Bring to boiling; stir in noodles. Boil gently 5 to 7 minutes or just until noodles are tender.
- In bowl combine sour cream and flour. Gradually stir 1 cup of the hot broth into sour cream mixture; return to remaining hot broth in pan. Cook and stir until bubbly. Cook and stir 1 minute more. Stir in meat; heat. If desired, top servings with additional sour cream and parsley.
Side Dish Ingredients
- ¾ cup bottled ranch salad dressing
- 2 Tbsp snipped fresh Italian parsley
- 2 Tbsp snipped fresh chives
- ¼ tsp smoked paprika
- ¼ tsp black pepper
- 3 heads butterhead (Boston or Bibb) lettuce, torn
- ¾ cup yellow pear tomatoes, halved
Side Dish Instructions
- For dressing, in a bowl stir together salad dressing, parsley, chives, paprika, and pepper. Toss lettuce with tomatoes. Serve with dressing.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
249
|
70
|
319
|
| Fat (g) | 11 | 5 | 16 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 23 | 2 | 25 |
| Carb (g) | 16 | 4 | 20 |
| Fiber (g) | 1 | 1 | 2 |
| Sodium (mg) | 503 | 158 | 661 |
Better Homes and Gardens Meal Plan
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