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Updated Beef Stroganoff
Stroganoff goes skinny.

Prep: 10 minutes
Cook: 15 minutes
Servings: Serves 4

1 lb. beef top sirloin steak

1-1/2 cups uncooked bow tie pasta

1/2 lb. mushrooms, cut into ½-inch slices

1/3 cup coarsely chopped onion

2 tsp. vegetable oil

1-2 Tbsp. all purpose flour

3/4 cup beef broth

1 Tbsp. sliced green onion

1/4 cup light sour cream

	Cook pasta according to package directions. Keep warm.
	Meanwhile, trim fat from beef and cut into 1/2-inch cubes.
	Spray large nonstick skillet with vegetable cooking spray. Heat skillet over medium-high heat until hot. Add half of the beef and stir-fry 1-2 minutes or until outside surface is no longer pink. Season with salt and pepper if desired. Remove from skillet and keep warm. Repeat with remaining beef.
	In same skillet, cook mushrooms and onion in oil 2 minutes or until tender.
	Stir in flour. Gradually add broth, stirring until blended. Bring to a boil. Cook and stir 2 minutes.
	Return beef to skillet and heat through.
	Serve beef mixture over pasta. Sprinkle with green onion and serve with sour cream to dollop on top.

Need help with this recipe? Go to: Stir-Fry

Recipes and Cooking Data Courtesy of the Texas Beef Council