Beef Stroganoff

Ingredients

• 1 kg sirloin steak

• 8 big sliced fresh mushrooms

• 3/4 cup chopped onion

• 2 cloves garlic, pressed

• Vegetable cooking spray

• 1 tablespoon margarine

• 2 tablespoons flour

• 1 cup hot water

• 1 teaspoon beef bouillon granules

• 1/4 teaspoon salt

• 1/2 teaspoon pepper

• 1 tablespoon corn-starch

• 1/4 cup low fat sour cream

• 3 cups hot cooked noodles

• Finely chopped fresh parsley

Preparation

1. Trim fat from steak; slice steak diagonally across grain into thin strips. Cook steak and mushrooms, onion and garlic in a large saucepan with cooking spray over medium-high heat, stirring constantly, until tender.

2. Drain steak mixture, and set aside; wipe drippings from pan. Melt margarine in saucepan over low heat; add flour, stirring with a wire whisk until smooth. Cook 1 minute, stirring constantly. Gradually add 1 cup water, stirring constantly. Add bouillon granules, and cook over medium heat, stirring constantly, until thickened.

3. Stir in salt, pepper, and steak mixture. Cook until thoroughly heated. Remove from heat. Combine corn-starch and sour cream; stir into meat mixture (do not reheat).

Serve over noodles; sprinkle with parsley.

6 servings

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