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* Note: Replace 1/4 c. of the warm beef broth with white wine for a more elegant dish.
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Cut the meat in slices about 1/3-inch thick, then the slices into strips 2 1/4 inches long.
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You should have about 4 c.. Set aside.
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Heat the broth in a small saucepan till warm.
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Heat the butter in a large skillet over medium heat.
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Add in the onion and cook till softened but not brown, stirring frequently, about 3 min.
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Increase the heat to medium-high and add in the mushrooms.
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Cook till the mushrooms become tender and start to release their juices, stirring frequently, 5 min.
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Add in 6 to 8 grinds of nutmeg and stir.
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Sprinkle in 1 Tbsp.
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of the flour and cook for 1 minute, stirring occasionally.
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Don't brown.
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Add in the warm broth and stir till smooth.
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Add in the beef to the pan, stir well, and hot just to a simmer, about 3 min.
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Stir the remaining 1 Tbsp.
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of flour into the lowfat sour cream, add in to the pan and season with salt and pepper to taste.
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Hot gently over low heat till warm, about 7 min.
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The sauce will thin a little; don't boil or possibly the lowfat sour cream will break up.
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Add in more nutmeg, if you like.
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Spoon over the noodles.
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Serve steamed green beans and crusty rolls alongside.
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This recipe yields 4 servings.
