Classic Beef Stroganoff (lighter recipe)

By melanieroe

Prep Time: 20 min
Total Time: 38 min
Makes: 6 servings

Nutrition Information:
1 Serving: Calories 410 (Calories from Fat 80 ); Total Fat 9 g (Saturated Fat 4 g); Cholesterol 90 mg; Sodium 590 mg; Total Carbohydrate 34 g (Dietary Fiber 2 g); Protein 50 g Percent Daily Value*: Vitamin A 10 %; Vitamin C 4 %; Calcium 16 %; Iron 22 % Exchanges: 2 Starch; 6 Very Lean Meat; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• 1 1/2 pounds beef sirloin steak, 1/2 inch thick
• 8 ounces fresh mushrooms, sliced (2 1/2 cups)
• 2 medium onions, thinly sliced
• 1 garlic clove, finely chopped
• 2 tablespoons margarine
• 1 1/2 cups Progresso® beef flavored broth (from 32-ounce carton)
• 1/2 teaspoon salt
• 1 teaspoon Worcestershire sauce
• 1/4 cup Gold Medal® all-purpose flour
• 1 1/2 cups fat-free sour cream
• 3 cups hot cooked egg noodles

Details

Servings 6
Adapted from bettycrocker.com

Preparation

Step 1

1. Cut beef across grain into about 1 1/2x1/2-inch strips.
2. Cook mushrooms, onions and garlic in margarine in 10-inch nonstick skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
3. Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
4. Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.

Success
Beef is easier to cut when it has been partially frozen for about 1 hour first.
Planned-Overs
Leftover stroganoff mixture is equally delicious served over mashed potatoes or even toast