Healthier Beef Stroganoff

By WaffleCrumbs

This was very good and the kids liked it! (I used Creamette Ready Cut Spaghetti, which upped the calories)

Ingredients

• 1 lb. wide egg noodles
• 1 1/2 tablespoons olive oil
• 1 onion, thinly sliced
• 2 cloves garlic, grated
• 1 lb. button mushrooms, cleaned and sliced thin
• 1 lb. top sirloin beef, sliced into 1/4-1/8 inch slices
• salt & pepper, to taste
• 1 teaspoon dried dill
• 1/4 teaspoon thyme
• 2 cups beef broth
• 1/2 cup light sour cream
• 2 tablespoons all purpose flour*
• 4 tablespoons fat free half and half*

Preparation

Step 1

Bring large pot of water to boil. Salt water and pour in egg noodles. Cook according to package directions and drain. Pour back into warm pot, drizzle with a little olive oil and set aside.

While pasta is cooking, heat deep skillet over medium heat with olive oil. Sauté onions and garlic until they start to soften, about 3 minutes. Stir in mushrooms and sliced beef. Sprinkle liberally with salt and pepper. After 5 minutes or so, beef should be completely cooked and veggies should be tender. Stir in spices and beef broth. Simmer uncovered for 10 minutes. Stir in sour cream. In a small bowl, whisk flour and half and half together to create a lump-free slurry. Pour this into the hot pot, stir and cook 5 minutes to thicken sauce. {*If you don't mind a thin sauce, you can skip this step.} Taste, adjust seasonings and serve: spoon noodles into bowls and top with stroganoff.