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Beef Stroganoff
12 oz. boneless beef sirloin steak, cut 1/2 to 3/4" thick
6 oz. dried fettuccine
1 carton (8 oz.) light dairy sour cream
2 tbsp. all purpose flour
1 tbsp. low sodium tomato paste
1 tsp. instant beef bouillon granules
enough nonstick spray
2 cups fresh sliced mushrooms
1 medium onion, chopped
1 clove garlic, minced
1 tbsp. fresh sniped parsley
1/2 cup water
1/8 tsp. black pepper
Trim fat from beef. Slice thinly across grain into bite-size strips.
Cook the fettuccine as directed on package, omitting salt and cooking
oil, drain well.
Meanwhile, combine sour cream, flour and tomato paste in a small bowl.
Stir in bouillon. water and pepper. Set aside.
Spray an unheated large skillet with nonstick spray. Preheat the skillet
over medium heat. Add beef.
Cook and stir 2 - 3 minutes, or until beef is desired doneness. Remove
beef from skillet. Add mushrooms, onion, and garlic. Cook and stir 3 - 4
minutes, or until onion is tender. Add the sour cream mixture. Cook and
stir over medium heat until thickened and bubbly.
Return meat to skillet. Cook for 2 more minutes.
Serve meat over fettuccine. Sprinkle with parsley.
Makes 4 servings.
   
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