Tuesday, November 9, 2010

Creamy Beef & Mushrooms with Noodles

This is kind of a fun "zesty" twist on typical beef stroganoff. It's fun to throw a few extra veggies in there, too! I cut corners a bit and used some of my left-over BBQ pork, so I didn't have to cook the meat and I saved myself a few steps. You've gotta love those time savers.

Creamy Beef & Mushrooms with Noodles (kraftfoods.com)
1 Tbsp. canola oil, divided
1 lb. boneless beef sirloin steak (3/4 inch thick), cut into strips
3 cups yolk-free whole wheat egg noodles, uncooked
1/4 cup KRAFT Light Zesty Italian Dressing
2 onions, chopped
1/2 lb. fresh mushrooms, sliced
3 Tbsp. minced garlic
3 Tbsp. paprika
3/4 cup fat-free reduced-sodium beef broth
1 cup frozen peas
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 small tomato, chopped

HEAT 1-1/2 tsp. oil in large nonstick skillet on medium-high heat. Add half the meat; cook and stir 1 to 2 min. or until evenly browned. Transfer to bowl. Repeat with remaining oil and meat.
COOK noodles as directed on package, omitting salt. Meanwhile, heat Italian dressing in same skillet on medium heat. Add next 4 ingredients; cook 12 min. or until vegetables are crisp-tender, stirring occasionally. Stir in broth and peas; simmer 2 min. or just until peas are tender. Add meat; cook 1 to 2 min. or until heated through, stirring occasionally. Stir in sour cream until well blended.
DRAIN noodles. Serve topped with meat mixture and tomatoes.

Kraft Kitchens Tips
Garnish with chopped fresh parsley just before serving.
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