Lean Beef Stroganoff

1. 1

   Place beef in freezer to make it easier to slice.

2. 2

   Prepare egg noodles according to package directions; drain, butter, and keep warm.

3. 3

   Meanwhile, take beef out of freezer and cut steak lengthwise in half.

4. 4

   Then, with knife held in slanting position almost parallel to the cutting surface, slice each half across width into 1/8-inch thick slices.

5. 5

   Thickly slice the mushrooms and coarsely chop onion.

6. 6

   In a 12-inch nonstick skillet over high heat, cook the meat, stirring quickly and constantly, until browned, about 2 minutes; remove to plate or bowl (it may be necessary to brown the beef in two batches).

7. 7

   In same skillet over medium-high heat, in hot oil, cook mushrooms and onion until tender.

8. 8

   In a cup, mix flour with 1/2 cup water; stir into mushroom mixture with beef broth, Worcestershire, salt and sugar.

9. 9

   Over high heat, heat to boiling.

10. 10

    Reduce heat to medium and cook until mixture thickens slightly.

11. 11

    Return beef to skillet; heat through.

12. 12

    Spoon noodles onto a large platter.

13. 13

    Spoon beef mixture over noodles.

14. 14

    Sprinkle with chopped parsley.

15. 15

    Pass light sour cream to spoon over each serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.