Beef Stroganoff

From Cooking Light
Serves 6

Legend has it that this dish was created for 19th-centry Russian general Count Alexander Stroganov, and it eventually became a dinner-party standby for American home cooks in the 1950's and 1960's. The recipe's longevity is no surprise; its combination of thinly sliced beef, mushrooms, and noodles in a creamy sauce has broad and comforting appeal.

 Beef Stroganoff

From Cooking Light

Serves 6

1 pound boneless sirloin steak, trimmed
3 C slice cremini mushrooms
1/2 C chopped onion
1 T Butter
2 T all-purpose flour
1 C fat free less-sodium beef broth
1/4 C dry sherry
1/2 t salt
1/8 t freshly ground black pepper
3/4 C reduced-fat sour cream
4 C hot cooked egg noodles
3 T minced fresh flat-leaf parsley

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; saute 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; saute 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; 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.