Beef Stroganoff

Ingredients

• 4 cups egg noodles, medium, uncooked, about 8 ounces
• 1 cup beef broth
• 1 tablespoon worcestershire sauce
• 1 teaspoon balsamic vinegar
• 1 teaspoon salt, divided
• 1/4 teaspoon black pepper
• nonstick cooking spray
• 1 lb sirloin tip steak, boneless, about 1/2-inch thick
• 1 onion, chopped
• 8 ounces mushrooms, presliced
• 3 tablespoons all-purpose flour
• 1/2 cup reduced-fat sour cream
• 1/4 cup fresh parsley, chopped

Directions

1. 1

   Cook pasta according to package directions, omitting salt and fat.

2. 2

   While pasta cooks, combine broth, vinegar, tomato paste, 1/2 teaspoon salt and 1/8 teaspoon pepper in a medium bowl, stirring with a whisk.

3. 3

   Heat Dutch oven coated with cooking spray over medium-high heat. Sprinkle beef with 1/2 teaspoon salt and 1/8 teaspoon pepper. Add beef to pan; cook 3 1/2 minutes on each side or until desired degree of doneness. Remove beef from pan.

4. 4

   Add onion and mushrooms to pan; sauté 3 minutes or until mushrooms are tender. Stir in flour; cook 1 minute, stirring constantly. Stir in broth mixture; cook 1 minute or until slightly thick, stirring constantly.

5. 5

   Cut beef into thin strips; return to pan. Stir in pasta, sour cream, and parsley; cook 1 minute or until thoroughly heated.