Easiest & Best Beef Stroganoff

Another quick and easy recipe from the "Joy of Eating" cookbook. The recipe recommends using sirloin steak vs. round steak and serving this dish over buttered noodles. Sounds like a winner.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 2  lbs  sirloin steaks, cut into 3x1x1/4 inch strips
• 2  tablespoons  grey poupon dijon-style mustard
• 1  tablespoon butter
• 4  shallots, finely chopped
• 1⁄2 lb mushroom, cleaned and sliced
• 1  tablespoon butter
• 1⁄4 cup white wine
• 1 1⁄2 teaspoons flour
•  salt and pepper
• 1  cup low-fat sour cream, at room temperature

Directions

1. Toss the meat with the mustard to coat evenly. In a Dutch oven casserole, saute the meat in very hot butter for a few minutes until meat loses its pinkness. Meat is very tender. Do not overcook. Remove meat and set aside. In the same pan, saute shallots and mushrooms in butter until mushrooms are tender. Add the wine and cook a few minutes until wine has evaporated. Add the flour and seasonings and cook for 1 minute, stirring. Add the meat to the pan, stir in the sour cream and heat through. Do not allow to boil. Serve on a bed of buttered noodles.