Beef Stroganoff - 0 SF point

Beef Stroganoff

Makes 6 servings,  0 SF points each

Ingredients

• 1 pound beef sirloin steak
• 3 teaspoons canola oil, divided
• 8 ounces of sliced mushrooms (optional)
• 1 medium onion, sliced thinly
• 1 garlic clove, minced
• 1½ cups beef broth, divided
• 1 teaspoon Worcestershire sauce
• 2 tablespoons ketchup
• 2 tablespoons flour
• 1½ cup fat-free sour cream
• 8 ounces whole-wheat egg noodles
• salt and pepper for seasoning

Preperation

1. Heat a large skillet over medium-high heat.  Heat a large pot of water over high heat.  Begin by trimming any excess fat from the steak.  Slice beef into thin slices, about ¼ inch thick. Season steak with salt and pepper.  Add 2 teaspoons of canola oil into skillet.  Add steak to skillet evenly, trying not to overlap pieces.  Let beef brown on both sides and remove from pan.  It is okay if it is not cooked through, it will finish cooking in sauce later.
2. Add remaining 1 teaspoon of canola oil into pan.  Add onions and mushrooms to pan.  Add salt and pepper to taste.  Saute for 5-7 minutes, or until onions have softened.  Add garlic, and cook for 1 minute more.
3. Add 1 cup of beef broth, Worcestershire sauce, and ketchup to pan.  Add beef back to pan.  Bring to boil, reduce heat and simmer for 10 minutes.
4. Pour remaining ½ cup beef broth into a small container with a lid.  Add flour to broth, put lid on container and shake together until no lumps of flour remain.  By now, the water should be boiling; cook egg noodles according to package.
5. Add flour-broth mixture to skillet and turn heat back to medium high.  Bring mixture to boil, stirring while the sauce thickens.  Add sour cream, and once the mixture boils again, turn off heat.  Taste sauce and add salt and pepper to taste.  Let sauce sit for 5 minutes.  Add cooked noodles to skillet, and stir to coat with sauce.  Serve.