Easy Beef Stroganoff

Easy Beef Stroganoff Recipe
By Woman's Day Kitchen from Woman's Day | March 1, 2011

For this family favorite, the thinner the slices of beef, the better. To create extra-thin strips, place the steak in the freezer for 20 minutes before cutting—the chilled meat will be easier to slice into.

Active Time: 25 minutes
Total Time: 25 minutes

Recipe Ingredients

6 oz egg noodles (half a 12-oz bag)
3 Tbsp olive oil
1 lb sirloin steak, thinly sliced
Kosher salt and pepper
1 onion, thinly sliced
1 green bell pepper, thinly sliced
1 lb button mushrooms, sliced
1/2 cup dry white wine (optional)
1/2 cup low-sodium chicken broth
1/2 cup lowfat sour cream
1 Tbsp Dijon mustard
1/2 tsp Worcestershire sauce
Chopped parsley, for serving

Recipe Preparation

1. Cook the egg noodles according to package directions. 2. Meanwhile, heat 1 Tbsp of the oil in a large skillet over medium-high heat. Season the steak with 1/4 tsp each salt and pepper, and cook in 2 batches until browned, 1 minute per side; transfer to a plate. 3. Reduce heat to medium. Add the onion, bell pepper and 1 Tbsp of the remaining oil and cook, stirring occasionally, for 5 minutes. Add the mushrooms, the remaining Tbsp oil, and 1/4 tsp each salt and pepper. Increase heat to medium-high and cook, tossing, until the vegetables are tender, 4 to 5 minutes more. 4. Add the wine, if using, and simmer for 1 minute. Add the broth; simmer until slightly reduced, 2 to 3 minutes. Remove from heat; stir in the sour cream, mustard and Worcestershire. Spoon over the noodles; sprinkle with the parsley, if using. Prep Tip: Freeze the steak for 20 minutes before cutting—the chilled meat will be easier to slice into extra-thin strips.
From http://www.womansday.com/Recipes/Easy-Beef-Stroganoff-Recipe