Beef Stroganoff, a soothing supper

By JANE JARRELL / Special Contributor to The Dallas Morning News

2 tablespoons vegetable oil
2 ½ pounds sirloin steak, trimmed of all fat and sliced very thin
1 large onion, chopped
2 (10-ounce) packages white mushrooms, sliced
2 tablespoons tomato paste
1 tablespoon paprika
1 teaspoon kosher salt
1 (14 ½ -ounce) can beef broth
2 tablespoons chopped parsley
1 cup low-fat or regular sour cream
1 (12-ounce) package extra-wide egg noodles, cooked

Heat the oil in a large Dutch oven over medium-high heat. Add the sirloin, browning it (in batches if necessary). Remove and set aside. Place onion in the Dutch oven. Cook, stirring occasionally, until the onion is transparent, about 5 minutes. Add the mushrooms and cook until soft, another 8 minutes. Stir in the tomato paste, paprika, and salt until well blended. Add the sirloin and broth, stirring to combine.

Simmer until the meat is very tender and about half the liquid remains, 10 to 15 minutes. Remove from heat and stir in the parsley and sour cream. Serve over egg noodles.

Makes 6 to 8 servings.

PER SERVING: Calories 523 (40% fat) Fat 23 g (9 g sat) Cholesterol 105 mg Sodium 875 mg Fiber 3 g Carbohydrates 34 g Protein 43 g