Creamy, Tasty, and Healthier Beef Stroganoff

🧂 Ingredients

• 1 Pound Sirloin Steak
• 1 Tablespoon Olive Oil
• 1 Onion

  Chopped
• 1 Clove Garlic

  Minced
• 8 Ounces Mushrooms

  Sliced
• 2 teaspoons Salt
• 1 teaspoon Pepper
• 1 Tablespoon Worcestershire Sauce
• 1 teaspoon Dry Mustard
• 2 Cups Beef Broth
• 2 Beef Bouillon cubes
• ¾ Cup Low Fat Sour Cream
• ¾ Cup Fat-Free Sour Cream

Instructions

• 1 Cut steak into strips or bite-size chunks—season with 1 teaspoon of salt and 1
  teaspoon of pepper.
• 2 Heat olive oil in a large saute pan and add the chopped onions, minced garlic,
  and sliced mushrooms.
• 3 Sprinkle 1 teaspoon of salt on the onions and mushrooms. Continue to saute until
  the onions are soft—about 5 minutes. Remove onions and mushrooms from the pan
  and set aside.
• 4 Add the steak to the same pan the onions and mushrooms were cooked in and saute
  until cooked.
• 5 When the steak is done, add Worcester sauce and dry mustard. Stir and cook for
  an additional minute.
• 6 Add beef broth, bouillon cubes, and the cooked onions and mushroom mixture to
  the steak. Cook for 5-7 minutes. Make sure the bouillon cubes are dissolved and
  mixed through.
• 7 Temper the sour cream. In a bowl, combine the low-fat and fat-free sour creams.
  Mix a couple of large spoonfuls of the beef sauce into the sour cream. This will
  keep the sour cream from breaking.
• 8 Stir the tempered sour cream sauce into the steak, onion/mushroom mixture.
  Remove from heat and continue stirring until combined.
• 9 Serve over egg noodles.
• 10 Enjoy this with a nice glass of Red Wine

Nutrition Info