Quick Beef Stroganoff

Spend today at the Connecticut Flower and Garden Show with my friend Heidi. Lots to see. Lots of great ideas!!!

For dinner, I made Quick Beef Stroganoff. Cooking Light recipe. So good. It took a little over 25 minutes to make. Loved the flavors. And anything with egg noodles can't be bad! The recipe calls for mushrooms. I substituted zucchini.

Ingredients-

6 1/2 cups water, divided

4 ounces uncooked egg noodles

1 pound flank steak, trimmed

Cooking spray

1 cup chopped onion

1/2 teaspoon freshly ground black pepper

1/2 teaspoon kosher salt

1/4 teaspoon hot paprika

1 (6-ounce) package presliced exotic mushroom blend or sliced zucchini

1 cup lower-sodium beef broth, divided

5 teaspoons all-purpose flour

1/3 cup fat-free sour cream

3 tablespoons thinly sliced green onions

1 tablespoon butter

2 tablespoons chopped fresh flat-leaf parsley

Method-

Bring 6 cups water to a boil in a large saucepan. Add noodles; cook 5 minutes or until al dente. Drain.

Cut beef across the grain into 1/4-inch-wide strips; cut strips into 2-inch pieces.

Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; sauté 4 minutes or until browned. Remove beef from pan. Add 1 cup onion, black pepper, salt, paprika, and mushrooms to pan; sauté 4 minutes or until tender. Reduce heat to medium.

Combine 1/4 cup beef broth and flour in a small bowl, stirring with a whisk. Add broth mixture, beef, remaining 3/4 cup broth, and remaining 1/2 cup water to pan, scraping pan to loosen browned bits. Cover and cook 8 minutes or until sauce thickens. Remove from heat; stir in sour cream, green onions, and butter. Serve beef mixture over egg noodles; sprinkle with parsley.