Stroganoff Beef and Broccoli

I really like beef stroganoff, and I also like beef and broccoli dishes.  This meal combines both, and doesn't take more than 30 minutes to prepare.  The kids couldn't get it in their mouths fast enough, they loved it.  And the adults loved it too.  This dish will definitely be made again soon!

Letting the onions soften and carmelize a bit.

The finished dish.  The broccoli and pasta are cooked together, then drained and placed on the plate and topped with the beef mixture.  I also sprinkled a bit of parmesean on top for interest.

Stroganoff Style Beef and Broccoli, courtesy of Better Homes and Gardens

1/2 c. light sour cream

1/4 tsp dried dillweed
1 lb boneless beef top round steak, trimmed and cut into thin bite-size strips
1 Tbsp cooking oil
1 small onion, cut into 1/2-inch-thick slices
1/2 tsp bottled minced garlic (1 clove)
3 c. dried wide noodles (6 ounces)
3 c. broccoli florets
3 Tbsp all-purpose flour
1 14 oz can beef broth, low sodium
3 Tbsp tomato paste
1 tsp Worcestershire sauce
Ground black pepper

In a small bowl, stir together sour cream and dillweed; set aside. (turns out I didn't have dill, so we skipped this ingredient and still tasted fine!)

In a large skillet, cook beef, half at a time, in hot oil over medium-high heat until desired doneness. Remove beef from skillet and set aside. Add onion and garlic to the same skillet; cook for 8 to 10 minutes or until onion is tender.

Meanwhile, cook noodles according to package directions, adding broccoli for the last 3 minutes of cooking; drain well. Return noodles and broccoli to pan; cover and keep warm.

Sprinkle flour over onion mixture in skillet. Stir to coat. Add broth, tomato paste, and Worcestershire sauce. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Return all beef to skillet; heat through. Season to taste with pepper. Remove from heat. Stir in sour cream mixture. Serve beef mixture on top of noodles and broccoli. Makes 4 servings.

Tip: Partially freeze beef for easier slicing.