Beef Stroganoff

By ctozzi

Ingredients

• 1 1/2 lb boneless beef sirloin steak
• 2 teaspoons canola oil
• 1 cup chopped onion (1 large)
• 1 teaspoon finely chopped garlic
• 2 cups Progresso® beef flavored broth (from 32-oz carton)
• 4 teaspoons Worcestershire sauce
• 1 teaspoon dried basil leaves
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup all-purpose flour
• 1 jar (4.5 oz) Green Giant® sliced mushrooms, drained
• 1 tablespoon ketchup
• 1 cup reduced-fat sour cream
• 6 cups hot cooked medium egg noodles

Details

Servings 8
Adapted from eatbetteramerica.com

Preparation

Step 1

1 Cut the beef with the grain into 2-inch strips, then cut the strips across the grain into 1/8-inch slices. In 12-inch nonstick skillet, heat oil over medium-high heat. Add beef; cook 4 to 6 minutes, stirring occasionally, until brown. Add onion and garlic to skillet; cook 2 minutes, stirring occasionally.

2 Stir in 1 1/2 cups of the broth, the Worcestershire sauce, basil, salt and pepper. Heat to boiling. Reduce heat; cover and simmer 15 to 20 minutes, stirring occasionally, until beef is tender. In small bowl, mix flour and remaining 1/2 cup broth with wire whisk until blended. Add to skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute.

3 Stir in mushrooms and ketchup; cook until thoroughly heated, stirring occasionally. Remove from heat; stir in sour cream until well blended. Serve over noodles.