Wild Game Stroganoff

Adapted from “Beef Stroganoff” at www.cookinglight.com.
Yield: 8 servings (serving size: 3/4 cup beef mixture and 1 cup noodles)

Ingredients

• 1 (8-ounce) carton reduced-fat sour cream

• 3 tablespoons no salt-added tomato paste

• 1 teaspoon Worcestershire sauce

• 1/2 cup all-purpose flour

• 1 teaspoon salt

• 1/8 teaspoon freshly ground black pepper

• 2 pounds wild game steaks, cut into (2-inch) strips*

• 1 tablespoon butter

• 1/2 cup chopped onion

• 1 (14-ounce) can less-sodium beef broth

• 2 cups sliced mushrooms

• Chopped fresh parsley (optional)

• 8 cups cooked medium egg noodles (about 7 cups uncooked pasta)



Preparation

Combine the first 3 ingredients in a bowl. Set aside.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, salt, and pepper in a large zip-top plastic bag. Add beef; seal and shake to coat beef with flour mixture.


Melt butter in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 2 minutes or until tender. Add beef and flour mixture to pan; sauté 3 minutes or until beef is browned. Gradually add broth, scraping pan to loosen browned bits. Add mushrooms; cover and cook 5 minutes or until mushrooms are tender. Reduce heat to low; gradually stir in sour cream mixture. Cook, uncovered, 1 minute or until heated (do not boil). Stir in parsley, if desired. Serve over the egg noodles.**


*For easy cutting, only defrost about half way, to the point that you can cut the steaks with a knife. Cutting half-frozen steaks is easier than cutting completely defrosted steaks.


**For an extra nutrition kick, replace the “egg noodles” with whole wheat eggs noodles or brown/wild rice.