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Cooking Light Beef Stroganoff

By

Combined recipe with slow cooker recipe

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Ingredients

  • 1 lb top sirloin steak
  • Vegetable cooking spray
  • 3 cups sliced fresh mushrooms
  • 1/2 cup chopped onion
  • 1 tsp beef bouillon
  • 1 cup hot water
  • 1 TB margarine
  • 2 TB all purpose flour
  • 1/4 dry sherry
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 3/4 cup low-fat sour cream
  • 3 1/2 cups cooked wide egg noodles
  • 3 TB minced fresh parsley

Details

Preparation

Step 1

Slice steak diagonally across grain into 1/4 inch wide strips. Cut strips into 2-inch pieces.

Coat large nonstick skillet w/cooking spray; place over medium-high heat until hot. Add steak strips, sliced mushrooms, and onion; saute 6 minutes or until steak done and mushrooms tender. Remove steak, wipe drippings from skillet with paper towel.

Combine bouillon and hot water, stirring well. Melt butter in skillet over medium heat, and add flour. Cook, stirring contantly with a wire wisk, 1 minute. Gradually add bouillon mixture, stirring constantly. Cook until thickened and bubbly.

Add stead mixture to flour mixture in skillet; add sherry, salt, and pepper. Bring to boil, reduce heat and simmer, uncovered, 6 minutes. Remove from heat and let stand 30 seconds. Stir sour cream into steak mixture.

Combine cooked noodles and parsley. Serve steak mixture over noodles.

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