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Beef Stroganoff

beef - other

2 tablespoons vegetable oil
1 pound lean beef; cut in strips
flour
1 salt and pepper; to taste
2 portabella mushrooms; sliced
1/2 cup chopped onion
2 cups beef broth or stock
3 tablespoons flour
3 tablespoons tomato paste
1/4 teaspoon salt
1/2 teaspoon coarse black pepper
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2 teaspoons chopped fresh rosemary
1/2 cup no-fat sour cream
yolk-- Free noodles
chopped fresh parsley (optional); garnish

Heat oil in a large skillet; toss beef strips in mixture of flour, salt and pepper. Brown meat cubes on all sides, removing with a slotted spoon when complete. Add mushroom slices and onion to pan (you may have to add another tablespoon of oil at this point before adding the mushrooms.) Sauté about 1 minute. Return beef to pan. Add the beef stock mixed with the flour. Stir and cook over medium heat until sauce is smooth and thickened. Add tomato paste, salt, pepper, mustard, Worcestershire; reduce heat to low and cover. Simmer 40 minutes, stirring occasionally. Stir in rosemary and no- fat sour cream.

Contributor: Save-on-Foods Appeal - Fall, 1997

Yield: 4 servings

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