Beef Stroganoff

In my Cooking Light magazine the last recipe in the back is always a "Then & Now" recipe. They are usually classic recipes that are remade and slimmed down. I had a beef stroganoff recipe, but decided to try this and see how it is. Overall we liked it, I used ground beef instead of boneless sirlion steak. I also didn't have any sherry, so I used vermouth instead. I would have enjoyed a more creamy sauce and more sauce in general, but we may have made too many egg noodles. It'll definitely be a keeper once I modify it a little bit!

Beef Stroganoff (Cooking Light)

1 lb boneless sirloin steak, trimmed
Cooking Spray
3 cups sliced cremini mushrooms (about 8 ounces)
1/2 cup chopped onion
1 tablespoon butter
2 tablespooons 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 egg noodles cooking (about 8 ounces uncooked)
3 tablespoons minced fresh flat leaf parsley

Cut beef diagonally across the grain into 1/2 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 the pan, saute 2 minutes or until lightly browned. Remove beef from pan, place in medium bowl and keep warm. Add mushrooms and onion to the pan, saute 4 minutes. Add 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 the sour cream.

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

Calories 352, Fat 11.7 g, Protein 24.2g, Carbs 36g, Fiber 1.8g