Beef Stroganoff

9 POINTS® per serving
Makes 5 servings

8 oz no-yolk egg noodles
1 cup fat-free beef broth
1 Tbsp Worcestershire sauce
1 tsp balsamic vinegar
2 tsp canned tomato paste
1 pound Beef, strip sirloin, trimmed, raw
1 cup onion(s), chopped
8 oz mushroom(s)
3 Tbsp all-purpose flour
1/2 cup reduced-fat sour cream

Cook pasta according to package directions, omitting salt and fat.

While pasta cooks, combine broth, Worcestershire, vinegar, tomato paste, 1/2 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl, stirring with a whisk.

Heat a Dutch oven coated with cooking spray over medium-high heat. Sprinkle beef with 1/2 teaspoon salt and 1/8 teaspoon pepper. Add beef to pan; cook 3 1/2 minutes on each side or until desired degree of doneness. Remove beef from pan.

Add onion and mushrooms to pan; sauté 3 minutes or until mushrooms are tender. Stir in flour; cook 1 minute, stirring constantly. Stir in broth mixture; cook 1 minute or until slightly thick, stirring constantly.

Cut beef into thin strips; return to pan. Stir in pasta, sour cream, and parsley; cook 1 minute or until thoroughly heated.