Lean Beef Stroganoff

Recipe by hudelei
READY IN: 40mins




  • Place beef in freezer to make it easier to slice.
  • Prepare egg noodles according to package directions; drain, butter, and keep warm.
  • Meanwhile, take beef out of freezer and cut steak lengthwise in half.
  • Then, with knife held in slanting position almost parallel to the cutting surface, slice each half across width into 1/8-inch thick slices.
  • Thickly slice the mushrooms and coarsely chop onion.
  • 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).
  • In same skillet over medium-high heat, in hot oil, cook mushrooms and onion until tender.
  • In a cup, mix flour with ½ cup water; stir into mushroom mixture with beef broth, Worcestershire, salt and sugar.
  • Over high heat, heat to boiling.
  • Reduce heat to medium and cook until mixture thickens slightly.
  • Return beef to skillet; heat through.
  • Spoon noodles onto a large platter.
  • Spoon beef mixture over noodles.
  • Sprinkle with chopped parsley.
  • Pass light sour cream to spoon over each serving.