Low Fat

Five Star Beef Stroganoff
Low Fat Recipe

This classic recipe is lightened with the addition of low fat sour cream, but there is no compromising on flavor! Savory beef in a creamy sauce is served over egg noodles.

Ingredients:
1 pound lean boneless top sirloin steak
Vegetable cooking spray
3 cups sliced fresh mushrooms
1/2 cup chopped onion
1 teaspoon beef-flavored bouillon granules
1 cup hot water
1 tablespoon margarine
2 tablespoons all-purpose flour
1/4 cup dry sherry
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup low-fat sour cream
3 1/2 cups cooked wide egg noodles (cooked without salt or fat)
3 tablespoons minced fresh parsley
Fresh parsley sprigs (optional)

Directions:
Partially freeze steak; trim fat from steak. Slice steak diagonally across grain into 1/4-inch-wide strips; cut strips into 2-inch pieces.

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add steak strips, sliced mushrooms, and chopped onion; saute 6 minutes or until steak is done and mushrooms are tender. Remove steak mixture from skillet. Drain well, and set aside. Wipe drippings from skillet with a paper towel.

Combine bouillon granules and hot water, stirring well. Melt margarine in skillet over medium heat, and add flour. Cook, stirring constantly with a wire whisk, 1 minute. Gradually add bouillon mixture, stirring constantly. Cook, stirring constantly, until thickened and bubbly. Add steak mixture to flour mixture in skillet; add sherry, salt, and pepper. Bring to a boil; reduce heat, and simmer, uncovered, 6 minutes. Remove from heat, and let stand 30 seconds. Stir sour cream into steak mixture.

Combine cooked noodles and minced parsley; toss mixture well. Serve steak mixture over noodles. Garnish with parsley sprigs, if desired.

Recipe makes seven servings. Serving size: 1/2 cup steak mixture and 1/2 cup noodles.