Easy Beef Stroganoff

A Cooking Light recipe and a great old stand-by that has been updated and lightened! This can be made in 30 minutes! Add a green salad or green veggies, bread and you've got a yummmy meal!


Easy Beef Stroganoff
1 pound boneless sirloin steak
3 cups sliced baby bella mushrooms
1/2 cup chopped onion
1 tablespoon butter
2 tablespoons all-purpose flour
1 cup low sodium beef broth
1/4 cup dry sherry (or red wine or neither!)
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 cup low fat sour cream
4 cups hot cooked egg noodles (8 ounces)

Slice beef across the grain into 1/4-inch thick strips, cut each strip into 2-inch pieces.
(Beef will slice easier if it is partially frozen.)
Heat a large non-stick skillet over medium-high heat. Coat pan with Pam. Add beef to pan; saute 2 minutes or until lightly browned. Place beef in a large bowl and cover to keep warm. Add mushrooms and onions to skillet and cook for 4 minutes. Place mushrooms in bowl with beef.
Melt butter in skillet. Add flour and cook for 1 minute, stirring with a wire whisk. Gradually add broth, stirring constantly. Cook 1 minute or until thickened and bubbly.
Add beef mixture, sherry, salt, and pepper to skillet, bring to a boil. Reduce heat and simmer for 4 minutes. Remove from heat; stir in sour cream. Serve over hot cooked egg noodles.
Serves 4.