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Beef Stroganoff
INGRIDENTS
1 pound top sirloin steak
8 ounces sliced fresh
mushrooms
3/4 cup chopped onion
2 cloves garlic,
pressed
Vegetable cooking spray
1 tablespoon margarine
2
tablespoons flour
1 cup hot water
1 teaspoon beef bouillon
granules
1/4 teaspoon salt
1/2 teaspoon pepper
1 tablespoon
cornstarch
1/4 cup lowfat sour cream
3 cups hot cooked
noodles
Finely chopped fresh parsley
DIRECTIONS
Trim fat from steak; slice steak
diagonally across grain into thin strips. Cook steak and next 3
ingredients in a large nonstick skillet coated with cooking spray over
medium-high heat, stirring constantly, until tender. Drain steak mixture,
and set aside; wipe drippings from pan. Melt margarine in skillet over low
heat; add flour, stirring with a wire whisk until smooth. Cook 1 minute,
stirring constantly. Gradually add 1 cup water, stirring constantly. Add
bouillon granules, and cook over medium heat, stirring constantly, until
thickened. Stir in salt, pepper, and steak mixture. Cook until thoroughly
heated. Remove from heat. Combine cornstarch and sour cream; stir into
meat mixture (do not reheat). Serve over noodles; sprinkle with parsley.
Makes 6 servings.
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