Beef Stroganoff

Directions

Cook pasta according to package directions. Meanwhile, sprinkle salt and 1/4 teaspoon pepper evenly over steak in medium bowl; toss to coat. Set aside. Combine sour cream, flour and tomato paste in small bowl. Stir in water, bouillon and 1/8 teaspoon pepper; set aside. Spray large skillet with cooking spray; heat over medium-high heat 30 seconds. Add steak; cook 3 to 4 minutes, or until no longer pink in center, stirring frequently. Remove steak from skillet, reserving any juices in skillet. Cover to keep warm. Add mushrooms and onions to same skillet; cook 3 to 4 minutes, or until onions are crisp-tender. Stir in sour cream mixture; cook 2 minutes, or until thickened and bubbly, stirring constantly. Return steak to skillet. Cook until heated through, stirring occasionally. Drain pasta; place on large serving platter. Spray evenly with cooking spray. Top with the steak mixture; sprinkle with parsley.

Ingredients

• 6 ounces dry fettuccine noodles, uncooked
• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• PAM® Butter No-Stick Cooking Spray
• 12 ounces boneless beef sirloin, cut into thin strips
• 1 carton (8 ounces) light sour cream
• 2 tablespoons all-purpose flour
• 1 tablespoon Hunt's® No Salt Added Tomato Paste
• 1/2 cup cold water
• 1 teaspoon instant beef bouillon granules
• 1/8 teaspoon ground black pepper
• 2 cups sliced fresh mushrooms
• 1 medium onion, chopped (about 1/2 cup)
• 1 tablespoon chopped fresh parsley

Parsed from recipe text (no separate ingredient records).