Updated Beef Stroganoff
Stroganoff goes skinny.
Prep: 10 minutes
Cook: 15 minutes
Servings: Serves 4
1 lb. beef top sirloin steak
1-1/2 cups uncooked bow tie pasta
1/2 lb. mushrooms, cut into ½-inch slices
1/3 cup coarsely chopped onion
2 tsp. vegetable oil
1-2 Tbsp. all purpose flour
3/4 cup beef broth
1 Tbsp. sliced green onion
1/4 cup light sour cream
Cook pasta according to package directions. Keep warm.
Meanwhile, trim fat from beef and cut into 1/2-inch cubes.
Spray large nonstick skillet with vegetable cooking spray. Heat
skillet
over medium-high heat until hot. Add half of the beef and
stir-fry 1-2
minutes or until outside surface is no longer pink. Season with
salt and
pepper if desired. Remove from skillet and keep warm. Repeat with
remaining
beef.
In same skillet, cook mushrooms and onion in oil 2 minutes or
until tender.
Stir in flour. Gradually add broth, stirring until blended. Bring
to a
boil. Cook and stir 2 minutes.
Return beef to skillet and heat through.
Serve beef mixture over pasta. Sprinkle with green onion and
serve with
sour cream to dollop on top.