Beef Stroganoff

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 1 lb boneless sirloin steak, trimmed and cubed
• cooking spray
• 8 ounces sliced cremini mushrooms
• 1/2 cup chopped onion
• 3 garlic cloves, chopped
• 1 tablespoon butter
• 2 tablespoons all-purpose flour
• 1 cup fat free low-sodium beef broth
• 1/4 cup dry sherry
• 1 tablespoon worcestershire sauce
• 1/2 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• 3/4 cup reduced-fat sour cream
• 4 cups hot cooked egg noodles (8 ounces uncooked)
• 3 tablespoons minced fresh flat-leaf parsley

Recipe

• 1 heat a large nonstick skillet over medium-high heat. coat pan with cooking spray. add beef to pan; saute 2 minutes or until lightly browned. remove beef from pan; place in a medium bowl, and keep warm. add cremini mushrooms and onion to pan; saute 4 minutes. add cremini mushroom mixture to beef.
• 2 melt butter in pan over medium heat. add flour. cook 1 minute, stiring with a whisk. gradually add broth, stirring constantly. cook 1 minute or until thickened and bubbly, stirring constantly.
• 3 add beef mixture, sherry, salt and pepper to pan; bring to a boil. reduce heat, and simmer 4 minutes. remove from heat; let stand 30 seconds. stir in sour cream.
• 4 combine noodles and parsley. serve beef mixture over noodles.
• 5 if freezing: spoon beef/sour cream mixture into 1 gallon freezer bags. let cool completely in refrigerator. once cooled, lay flat in freezer. will keep frozen for 2 months.