Beef Stroganoff

Directions

1. * Note: Replace 1/4 c. of the warm beef broth with white wine for a more elegant dish.
2. Cut the meat in slices about 1/3-inch thick, then the slices into strips 2 1/4 inches long. You should have about 4 c.. Set aside.
3. Heat the broth in a small saucepan till warm.
4. Heat the butter in a large skillet over medium heat. Add in the onion and cook till softened but not brown, stirring frequently, about 3 min.
5. Increase the heat to medium-high and add in the mushrooms. Cook till the mushrooms become tender and start to release their juices, stirring frequently, 5 min. Add in 6 to 8 grinds of nutmeg and stir. Sprinkle in 1 Tbsp. of the flour and cook for 1 minute, stirring occasionally. Don't brown. Add in the warm broth and stir till smooth.
6. Add in the beef to the pan, stir well, and hot just to a simmer, about 3 min. Stir the remaining 1 Tbsp. of flour into the lowfat sour cream, add in to the pan and season with salt and pepper to taste. Hot gently over low heat till warm, about 7 min. The sauce will thin a little; don't boil or possibly the lowfat sour cream will break up. Add in more nutmeg, if you like. Spoon over the noodles. Serve steamed green beans and crusty rolls alongside.
7. This recipe yields 4 servings.