So Light Beef Stroganoff

By carvalhohm

Ingredients

• 1 pound no-yolk egg noodles
• 1 1/2 pounds boneless beef top sirloin steak, well trimmed and thinly sliced across the grain
• 1 small onion, chopped
• 8 ounces fresh mushrooms, sliced
• 1 (10-3/4 ounce) can condensed reduced-fat cream of mushroom soup
• 1 cup dry white wine
• 1/8 teaspoon black pepper
• 1/2 cup reduced-fat sour cream
• 2 tablespoons chopped fresh parsley

Details

Servings 6
Adapted from mrfood.com

Preparation

Step 1

Prepare noodles according to package directions; drain, rinse, drain again then set aside and cover to keep warm.

Coat nonstick skillet with cooking spray, brown beef and onion over medium-high heat 5 to 7 minutes or until no pink remains in steak and onions are tender, stirring occasionally. Add mushrooms and cook 3 minutes, or until tender. Reduce heat to medium-low and stir in soup, wine, and pepper; simmer 25 minutes, or until meat is tender. Add sour cream and parsley, and cook 1 minute, or until heated through. Do not boil.

Serve over warm noodles.

OOH ITS SO GOOD!
Notes

If you prefer a saltier flavor, as we do, then add 1/2 teaspoon salt when you add the pepper.