Beef Stroganoff

Yield: 6 servings (serving size: about 2/3 cup beef mixture and 2/3 cup noodles)

Ingredients

• 1  pound  boneless sirloin steak, trimmed
• Cooking spray
• 3  cups  sliced cremini mushrooms (about 8 ounces)
• 1/2  cup  chopped onion
• 1  tablespoon  butter
• 2  tablespoons  all-purpose flour
• 1  cup  fat-free, less-sodium beef broth
• 1/4  cup  dry sherry
• 1/2  teaspoon  salt
• 1/8  teaspoon  freshly ground black pepper
• 3/4  cup  reduced-fat sour cream
• 4  cups  hot cooked egg noodles (8 ounces uncooked)
• 3  tablespoons  minced fresh flat-leaf parsley
• Fresh parsley sprigs (optional)

Preparation

Cut beef diagonally across the grain into 1/4-inch-wide strips; cut the strips into 2-inch pieces.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; sauté 2 minutes or until lightly browned. Remove beef from pan; place in a medium bowl, and keep warm. Add cremini mushrooms and onion to pan; sauté 4 minutes. Add cremini mushroom mixture to beef.

Melt butter in pan over medium heat. Add flour. Cook 1 minute, stirring with a whisk. Gradually add broth, stirring constantly. Cook 1 minute or until thickened and bubbly, stirring constantly.

Add beef mixture, sherry, salt, and pepper to pan; bring to a boil. Reduce heat, and simmer 4 minutes. Remove from heat; let stand 30 seconds. Stir in sour cream.

Combine noodles and minced parsley. Serve beef mixture over noodles. Garnish with parsley sprigs, if desired.

Nutritional Information

Calories:

352 (30% from fat)

Fat:

11.7g (sat 5.3g,mono 3.9g,poly 1g)

Protein:

24.2g

Carbohydrate:

36g

Fiber:

1.8g

Cholesterol:

87mg

Iron:

3.1mg

Sodium:

355mg

Calcium:

40mg