Beef Stroganoff -

By Claude

Ingredients

• 1 pound boneless sirloin steak, trimmed
• cooking spray
• 3 cups sliced cremini mushrooms (8 oz)
• 1/2 cup chopped onions
• 1 tablespoon butter
• 2 tablespoon all-purpose flour
• 1 cup beef broth
• 1/4 cup dry sherry
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 3/4 cup sour cream
• 4 cups hot cooked egg noodles (8 oz uncooked)
• 3 tablespoons minced fresh flat-leaf parsley

Preparation

Step 1

Cook the egg noodles according to package directions.

Cut beef diagonally across the grain into 1/4-inch wide strips, cut strips into 2-inch long pieces.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan and saute 2 minutes or until lightly browned.

Remove beef from pan, place in a medium bowl and keep warm. Add cremini mushrooms and onions to pan, saute 4 minutes. Add cremini mushroom mixture to the beef.

Melt butter in a pan over medium heat. Add flour and cook 1 minute, stirring with a whisk. Gradually add broth, stirring constantly. Cook 1 minute or until thickened and bubbly, stirring constantly.

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.

Combine noodles and minced parsley. Serve beef mixture over noodles. Garnish with parsley sprigs.