Beef Stroganoff

Ingredients

1 lb beef sirloin steak, trimmed
cooking spray
3 cups mushrooms, sliced*
1/2 c onion, chopped
1 T butter
2 T flour*
1 c fat-free, less-sodium beef broth
1/4 c sherry*
1/2 tsp salt
1/8 tsp ground pepper
3/4 c reduced-fat sour cream
4 c hot noodles*
4 oz fat-free cream cheese*

*I used baby bellas b/c they're the only fungus I'll eat. The original recipe calls for cremini.
I used whole wheat flour, which requires cream cheese in order to get the stroganoff extra creamy at the end.
I didn't have sherry, so I used cabarnet savignon I had had opened for a while.
Traditionalists will use egg noodles, but I didn't have enough. I used bowties, but you could use any whole grain.

Directions

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


2. 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.


3. Spray additional cooking spray in pan. Add mushrooms and onion to pan; sauté 4 minutes. Remove from pan, adding mushroom mixture to beef.


4. Melt butter in pan over medium heat. Add flour. Cook 1 minute, stirring constantly to prevent scorching.


5. Gradually add broth, stirring constantly. Cook 1 minute or until thickened and bubbly, stirring constantly.


6. Add beef mixture, sherry, salt, and pepper to pan; bring to a boil. Reduce heat, and simmer 4 minutes.


7. Stir in sour cream and cream cheese. Cook an additional 5 min.


8. Remove from heat; let stand 30 seconds.


9. Serve beef mixture over noodles.

Nutritional Info
6 servings (serving size: about 2/3 cup beef mixture and 2/3 cup noodles)
CALORIES 352(30% from fat); FAT 11.7g (sat 5.3g,mono 3.9g,poly 1g); PROTEIN 24.2g; CHOLESTEROL 87mg; CALCIUM 40mg; SODIUM 355mg; FIBER 1.8g; IRON 3.1mg; CARBOHYDRATE 36g
Alison Ashton, Cooking Light, APRIL 2007