Lean Beef Stroganoff

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 (10 ounce) package wide egg noodles
• 1 boneless beef top sirloin steak, 3/4 inch thick (about 1 pound)
• 1 lb medium-size mushroom
• 1 medium onion
• 1 tablespoon salad oil
• 2 tablespoons all-purpose flour
• 1 (14 1/2 ounce) can beef broth
• 2 tablespoons worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 2 tablespoons chopped fresh parsley
• light sour cream (optional)

Recipe

• 1 place beef in freezer to make it easier to slice.
• 2 prepare egg noodles according to package directions; drain, butter, and keep warm.
• 3 meanwhile, take beef out of freezer and cut steak lengthwise in half.
• 4 then, with knife held in slanting position almost parallel to the cutting surface, slice each half across width into 1/8-inch thick slices.
• 5 thickly slice the mushrooms and coarsely chop onion.
• 6 in a 12-inch nonstick skillet over high heat, cook the meat, stirring quickly and constantly, until browned, about 2 minutes; remove to plate or bowl (it may be necessary to brown the beef in two batches).
• 7 in same skillet over medium-high heat, in hot oil, cook mushrooms and onion until tender.
• 8 in a cup, mix flour with ½ cup water; stir into mushroom mixture with beef broth, worcestershire, salt and sugar.
• 9 over high heat, heat to boiling.
• 10 reduce heat to medium and cook until mixture thickens slightly.
• 11 return beef to skillet; heat through.
• 12 spoon noodles onto a large platter.
• 13 spoon beef mixture over noodles.
• 14 sprinkle with chopped parsley.
• 15 pass light sour cream to spoon over each serving.