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Stroganoff, Italian Style
 
Ingredients 
2   boneless strip steaks or rib eye (8 ounces each) 
2  cans (14.5 ounces each) diced tomatoes flavored with balsamic 
vinegar, basil, olive oil 
1  pound frozen Italian green beans, thawed 
1   container (8 ounces) sour cream 
1  pound broad egg noodles, cooked following package directions 

Directions 
1. Heat large nonstick skillet over medium-high heat. Coat with nonstick 
cooking spray. Season steaks with 1/4 teaspoon salt and 1/8 teaspoon 
black pepper. Place steaks in skillet; cook 3 minutes on each side or 
until internal temperature reaches 140 degrees F. Remove steaks to 
plate; keep warm.  

2. Add tomatoes, 1 teaspoon salt, 1/8 teaspoon black pepper and beans to 
skillet. Bring to simmer; cook 2 minutes. Reduce heat to medium-low.  

3. Slice steak. Add steak and sour cream to skillet; gently cook until 
heated through, 1 to 2 minutes; do not let boil.  

4. Serve meat mixture over noodles. Makes 6 servings.  




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