Beef Stroganoff over Pasta

Total time: 30 minutes
     The paprika, Worcestershire and tomato paste add a depth of both color and flavor to this Stroganoff that you won't find in the more traditional, paler versions.

Ingredients:

• 10oz (300gr) flank steak or other beef appropriate for stir frying or quick cooking, 300gr, 10.5oz
• 1 medium onion, 110gr, 3.9oz
• 4oz (125gr) mushrooms, 125gr, 4.4oz
• 4 tsp olive oil, 18gr, .63oz
• 1 tbs paprika, 6.3gr, .2oz **
• 1/3 cup flour, 50gr, 1.8oz  **
• 1/2 cup beef broth, 112.5gr, 4oz
• 2 tbs tomato paste, 30gr, 1oz
• 1 tbs Worcestershire sauce, 17gr, .6oz
• 1 tsp dried basil
• 1 1/2 tbs cornstarch (maizena) dissolved in, 12gr, .4oz
• 2 tbs beef stock, 28gr, 1oz
• 1/2 cup (4oz, 125ml) Greek yogurt, plain yogurt or sour cream, 150gr, 5.3oz
• Pasta

Instructions:

• Peel and cut the onion, vertically, into 6ths. 
• Brush any dirt off the mushrooms (see techniques) and slice, trimming off the tough stem ends. 
• Slice the beef on an angle across the grain, then cut the slices into large bite-size pieces.
• Put flour and paprika into a medium food bag - large enough to easily hold the beef.  Mix the flour and paprika, then add the beef.  Shake to coat well.
• Heat 2 tsp oil in large nonstick skillet and sauté onions and mushrooms until onions are tender.  Remove to a plate.  
• Heat remaining 2 tsp oil in same skillet.  Add beef and sauté until starting to brown, 3 - 4 minutes. 
• Add beef stock, onions, mushrooms, basil, tomato paste and Worcestershire sauce to skillet, stir to combine, cover, reduce heat and simmer 5 - 10 minutes. 
• Dissolve cornstarch in remaining 2 tbs of beef stock and stir into pan.  Continue stirring until quite thick. 
• Remove from heat, add yogurt, mix thoroughly. 
• Put the pasta in large pasta bowl, spoon the Stroganoff over and serve.

Pasta

• 1 1/4 cups pasta, bite-size, 113gr, 4oz
• Heat water to boiling.  Add pasta and cook according to package instructions. Drain and serve.

** The nutrition info assumes 50% is consumed.

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Nutrition Information               Recipe serves 2             Entire Recipe / per serving Calories:  1477 / 738.5 Total Carbohydrates:  140 / 70           Dietary Fiber: 14 / 7 Total Fat:  58 / 29          Saturated Fat:  21 / 10.5 Cholesterol:  135 / 67.5 Protein:  96 / 48 Calcium:  836 / 418 Sodium:   1027 / 513.5

General Technical Details and Disclaimer:

Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/