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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Our pros lightened up this classic dish, slashing calories, saturated fat, sodium and cholesterol, but kept every bit of its satisfying taste. âCandace Clark, Connell, Washington Ingredients:
1/2 cup plus 1 tablespoon king arthur unbleached all-purpose flour, divided |
1/2 teaspoon pepper, divided |
1 beef top round steak (1-1/2 pounds), cut into thin strips |
2 tablespoons canola oil |
1 cup sliced fresh mushrooms |
1 small onion, chopped |
1 garlic clove, minced |
1 can (14-1/2 ounces) reduced-sodium beef broth |
1/2 teaspoon salt |
1 cup (8 ounces) reduced-fat sour cream |
3 cups cooked yolk-free noodles |
Directions:
1. Combine 1/2 cup flour and 1/4 teaspoon pepper in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat.
2. In a large nonstick skillet over medium-high heat, cook beef in oil in batches until no longer pink. Remove and keep warm. In the same skillet, saute mushrooms and onion in drippings until tender. Add garlic; cook 1 minute longer.
3. Whisk remaining flour and broth until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the beef, salt and remaining pepper; heat through. Add sour cream; heat through (do not boil). Serve with noodles. Yield: 6 servings.
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