Healthified Beef Stroganoff

 

1 1/2

lb boneless beef sirloin steak

2

teaspoons canola oil

1

cup chopped onion (1 large)

1

teaspoon finely chopped garlic

2

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

4

teaspoons Worcestershire sauce

1

teaspoon dried basil leaves

1/2

teaspoon salt

1/4

teaspoon pepper

1/4

cup Gold Medal® all-purpose flour

1

jar (4.5 oz) Green Giant® sliced mushrooms, drained

1

tablespoon ketchup

1

cup reduced-fat sour cream

6

cups hot cooked medium egg noodles

• 1 Cut the beef with the grain into 2-inch strips, then cut the strips across the grain into 1/8-inch slices. In 12-inch nonstick skillet, heat oil over medium-high heat. Add beef; cook 4 to 6 minutes, stirring occasionally, until brown. Add onion and garlic to skillet; cook 2 minutes, stirring occasionally.
• 2 Stir in 1 1/2 cups of the broth, the Worcestershire sauce, basil, salt and pepper. Heat to boiling. Reduce heat; cover and simmer 15 to 20 minutes, stirring occasionally, until beef is tender. In small bowl, mix flour and remaining 1/2 cup broth with wire whisk until blended. Add to skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute.
• 3 Stir in mushrooms and ketchup; cook until thoroughly heated, stirring occasionally. Remove from heat; stir in sour cream until well blended. Serve over noodles.