Classic Beef Stroganoff (lighter recipe)

 

1 1/2

pounds beef sirloin steak, 1/2 inch thick

8

ounces fresh mushrooms, sliced (2 1/2 cups)

2

medium onions, thinly sliced

1

garlic clove, finely chopped

2

tablespoons margarine

1 1/2

cups Progresso® beef flavored broth (from 32-ounce carton)

1/2

teaspoon salt

1

teaspoon Worcestershire sauce

1/4

cup Gold Medal® all-purpose flour

1 1/2

cups fat-free sour cream

3

cups hot cooked egg noodles

• 1 Cut beef across grain into about 1 1/2x1/2-inch strips.
• 2 Cook mushrooms, onions and garlic in margarine in 10-inch nonstick skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
• 3 Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
• 4 Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.