Five-Star Beef Stroganoff

This is a delicious recipe from Cooking Light Five Star Recipes.

• Ready In: 50 mins
• Serves: 7

Ingredients

• 1  lb boneless beef top sirloin steak
• 3  cups fresh mushrooms, sliced
• 1⁄2 cup onion, chopped
• 1  teaspoon beef bouillon granules
• 1  cup hot water
• 1  tablespoon butter
• 2  tablespoons flour
• 1⁄4 cup dry sherry
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon pepper
• 3⁄4 cup low-fat sour cream
• 3 1⁄2 cups  cooked  wide egg noodles (cooked without salt or fat)
• 3  tablespoons fresh parsley, minced
•  fresh parsley sprig (optional)

Directions

1. Partially freeze steak; trim fat from steak. Slice steak diagonally across the grain into 1/4 inch wide strips; cut strips into 2 inch pieces.
2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add steak strips, sliced mushrooms, and chopped onion; saute 6 minutes or until steak is done and mushrooms are tender. Remove steak mixture from skillet. Drain well and set aside. Wipe drippings from skillet with a paper towel.
3. Combine bouillon granules and hot water, stirring well. Melt butter in skillet over medium heat, and add flour. Cook, stirring constantly with a wire whisk, 1 minute. Gradually add bouillon mixture, stirring constantly. Cook, stirring constantly, until thickened and bubbly.
4. Add steak mixture to flour mixture in skillet; add sherry, salt, and pepper. Bring to a boil; reduce heat, and simmer, uncovered, 6 minutes. Remove from heat, and let stand 30 seconds. Stir sour cream into steak mixture.
5. Combine cooked noodles and minced parsley; toss mixture well. Serve steak mixture over noodles. Garnish with parsley sprigs, if desired.