Beef Stroganoff

By eclare78

Ingredients

• 2 tablespoons vegetable oil
• 2 1/2 pounds sirloin steak, trimmed of all fat and sliced into very thin strips
• 1/4 teaspoon caraway seeds (optional)
• 1 large onion, chopped
• 2 10-ounce packages white mushrooms, sliced
• 2 tablespoons tomato paste
• 1 tablespoon paprika
• 1 teaspoon kosher salt
• 1 14 1/2-ounce can beef broth
• 2 tablespoon chopped parsley
• 1 cup low fat or regular sour cream
• 1 12-ounce package extra-wide egg noodles, cooked

Preparation

Step 1

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 the caraway seeds (if using) and 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 the noodles.