Low Fat Beef Stroganoff

By learen

IC cookbook by Bev Laumann

Ingredients

• 1/4 c "sour cream" substitute
• 3 T flour
• 3 T water
• 1/3 c chopped onion
• 2 cloves garlic minced
• 1 T butter
• 1 T cooking oil
• 1 lb sirloin steak
• 1 3/4 c fat free beef broth
• 1/4 cooking sherry
• 1 1/4 t dried basil
• 1 1/4 t dried marjoram
• 1/4 c fresh mushrooms
• salt and pepper to taste
• hot cooked fettucine noodles

Preparation

Step 1

Cut sirloin in thin strips. Combine the sour cream, flour, water mixing thoroughly. Set aside.
in skillet over medium heat, saute the onion and garlic in butter until onion is soft. Remove and set aside.
Add cooking oil and fry meat strips until browned. Stir in broth, sherry, basil and marjoram, scraping up the browned bits from bottom of pan. Bring to boil, and add the cooked onion and garlic.
Add about 1/4 c of the hot broth to the sour cream base and stir to mix.
Then turn heat under skillet to low and pour the sour cream mixture back into the skillet gradually, while stirring. Simmer covered until it thickens and flavors blend, about 5 min. Serve over hot noodles.