Beef Stroganoff

Ingredients

12 ounces boneless beef sirloin steak, cut ½ to ¾ inch thick
1 8 ounce carton lower fat dairy sour cream
2 tablespoons all-purpose flour
1 tablespoon lower-sodium tomato paste
½ cup cold water
1 teaspoon instant beef bouillon granules
1/8 teaspoon pepper
6 ounces fettuccine
nonstick spray coating
2 cups sliced fresh mushrooms
½ cup chopped onion
1 clove garlic, minced
1 tablespoon snipped parsley
parsley sprig (optional)

Directions

Trim fat from beef. Partially freeze beef; thinly slice across the grain into bite-size strips. In a small mixing bowl stir together the sour cream, flour, and tomato paste. Stir in the water, bouillon granules, and pepper. Set aside.

Cook the fettuccine according to the package directions. Except omit the cooking oil and salt. Drain well.

Meanwhile, spray a cold large skillet with nonstick coating. Preheat the skillet over medium heat. Add beef to the hot skillet. Stir-fry for 2 to 3 minutes or to desired doneness. Remove beef from the skillet. Add the sliced mushrooms, chopped onion, and minced garlic. Stir-fry for 3 to 4 minutes or till the onion is tender.

Add the sour cream mixture to the skillet. Cook and stir over medium heat till thickened and bubbly. Return meat to the skillet. Cook and stir for 2 minutes more. Serve meat mixture over fettuccine. Sprinkle with parsley and, if desired garnish with a sprig of parsley. Makes 4 servings.

Source: Better Homes and Gardens "Family Favorites Made Lighter" Cookbook