INGREDIENTS
500g boneless sirloin steak, trimmed.
3 cups sliced cremini mushrooms.
½ cup chopped onion.
1 Tablespoon butter.
2 Tablespoons all-purpose flour.
1 cup low-sodium beef broth.
¼ cup dry sherry.
½ teaspoon salt.
1/8 teaspoon pepper.
3/4 cup low-fat sour cream.
4 cups hot cooked egg noodles.
3 Tablespoons minced flat leaf parsley.
METHOD
Prepare the egg noodles according to the packet directions.
Cut the beef across the grain into 2 inch slices and ½ inch thick.
Spray a large skillet with cooking spray and saute the beef strips for 2 minutes, or until slightly browned.
Remove the beef strips from the pan and set aside.
Place the onions and mushrooms in the pan.
Saute for about 4 minutes, or until the onion is tender and slightly golden.
Remove the onions and mushrooms from the pan and mix with the beef strips.
Set aside.
Melt the butter in the pan.
Add the flour and stir well.
Cook for 1 minute.
Gradually add the beef broth.
Whisk in well.
Simmer until the sauce is thickened, about 1 minute.
Stir in the beef, mushrooms, onions, sherry, salt and pepper.
Bring to the boil.
Reduce the heat and simmer for 4 minutes.
Remove from the heat and leave to stand for about 30 seconds.
Stir in the sour cream.
Serve the beef stroganoff over the noodles and sprinkle with parsley.
