Beef Stroganoff

By Nitaj3

Ingredients

• 12 ounces medium no-yolk egg noodles
• 1 teaspoon vegetable oil
• 3/4 pound beef tenderloin or top round, cut into thin strips
• 1/4 teaspoon salt
• 1 onion, cut into thin wedges
• 8 ounces shiitake mushrooms, stems removed and caps sliced add to shopping list
• 1 1/2 tablespoons whole wheat flour
• 2 cups vegetable or beef broth
• 1 teaspoon worcestershire sauce
• 1/4 cup (2 ounces) reduced-fat sour cream
• 2 tablespoons chopped parsley

Details

Servings 6

Preparation

Step 1

Prepare the noodles according to package directions. Drain and place in a serving bowl.
Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Sprinkle the beef with the salt. Place in the skillet and cook, turning occasionally, for 3 minutes, or until browned. Remove to a plate and keep warm.
Coat the skillet with cooking spray and reduce the heat to medium. Add the onion and cook, stirring occasionally, for 3 minutes. Add the mushrooms and cook, stirring occasionally, for 3 minutes, or until they begin to release liquid. Sprinkle with the flour and cook, stirring constantly, for 1 minute. Add the broth and Worcestershire sauce and cook, stirring, for 3 minutes, or until slightly thickened. Remove from the heat. Stir in the beef, sour cream, and parsley. Serve over the noodles.