Stir Fried Beef Stroganoff
|Boneless beef sirloin steak||12 Ounce, cut 1/2 to 3/4 inch thick|
|Low fat dairy sour cream||8 Ounce (1 Carton)|
|All purpose flour||2 Tablespoon|
|Low sodium tomato paste||1 Tablespoon|
|Cold water||1⁄2 Cup (8 tbs)|
|Instant beef bouillon granules||1 Teaspoon|
|Non stick spray coating||1|
|Sliced fresh mushrooms||5 Ounce (2 Cups)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Snipped parsley||1 Tablespoon|
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, omit the cooking oil and salt.
Meanwhile, spray a cold large skillet with non-stick 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