Simple Beef Stroganoff
|Lean boneless top sirloin steak||3⁄4 Pound|
|Vegetable cooking spray||1|
|Sliced onion||1⁄2 Cup (8 tbs)|
|Fresh mushrooms||1 Pound, sliced|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Freshly ground pepper||1⁄4 Teaspoon|
|Canned reduced fat reduced sodium cream of mushroom soup||10 3⁄4 Ounce (1 can)|
|Non fat sour cream||1⁄2 Cup (8 tbs)|
|Cooked egg noodles||4 1⁄2 Cup (72 tbs)|
Trim fat from steak; cut steak into thin slices.
Coat a nonstick skillet with cooking spray; place over medium-high heat until hot.
Add steak; saute 5 minutes.
Add onion and mushrooms; saute 5 minutes.
Reduce heat to medium-low.
Add wine, salt, and pepper; cook 2 minutes.
Combine soup and sour cream; stir into steak mixture.
Cook until thoroughly heated.
Serve over noodles.