1 lbbeef stew meat (or beef tenderloin or sirloin steak, cut up)
2 Tbspall-purpose flour
8 ozlow-fat sour cream
2 tspbeef bouillon granules (or 1 beef bouillon cube, crushed)
1/4 tspblack pepper
1 1/2 csliced button mushrooms, fresh
1/2 cchopped onion
1 clovegarlic, minced
2 chot cooked egg noodles, drained
How to Make Beef Stroganoff
- Partially freeze the beef (to make it slice easier). Then slice the beef thinly across the grain into bite-size pieces.
- In a medium bowl, combine flour and sour cream. Stir in the beef bouillon, water, and pepper. Set aside.
In the meantime, you can begin cooking egg noodles according to package directions. Drain well, and toss with butter (if desired).
- Add the beef, butter, mushrooms, onion, ketchup, and garlic to a large skillet. Cook over high heat, stirring frequently, until the meat is done.
Add the sour cream mixture. Cook and stir over medium heat until the sour cream mixture is bubbly. Cook 1 more minute.
- Serve the creamy beef stroganoff over hot, buttered noodles.