2020-05-30 file created

Beef Stroganoff 

- 12 oz. bag of wide noodles - uncooked 
- Veg. oil spray 
- 1 lb. sirloin steak, fat trimmed & 
  sliced across the grain into 1/2 
  in. wide strips.  Meat will cut 
  easier if frozen or partially frozen 
  first. 
- 1 tbsp. veg. oil 
- 1 med onion, cut in half and thinly 
  sliced - lengthwise. 
- 8 oz. mushrooms (optional) sliced 
- 2 cloves of garlic - minced 
- 1/2 cup low fat, low sodium beef broth 
- 1 tsp. Worcestershire sauce 
- 1 tsp. white pepper 
- 1 tbsp. cornstarch 
- 8 oz. low-fat sour cream 
- 1 tbsp. Dijon mustard 
- 1/4 cup chopped parsley 

Prepare pasta according to di- 
rections. 

Spray or oil a lg. skillet - heat 
over med. heat & add meat.  Cook 
& stir until meat is no longer 
pink.  Remove & set asided. 

Wipe skillet & heat 1 tbsp. oil. 
Saute onion & garlic until tender 
add broth, Worcestershire sauce 
& pepper.  Bring to a boil.  Reduce 
heat & simmer until liquid is re- 
duced by half.  Stir cornstarch into 
a little broth or water until disolved. 

Add to skillet & cook stirring 
over med. heat until thickened. 

Return meat to mixture until 
heated through.  Remove from 
heat.  Add Sour Cream & mustard 
to skillet.  Stir until blended. 

Serve over cooked noodles. 
Sprinkle with Parsley. 

           Very good with 
           a nice salad 
              Gana