Beef Stroganoff (WW One Pot, p. 49)

We love (mock) Stroganoff at our house, but needed a healthy, lower-fat option. This is really delicious and is authentic Stroganoff. It calls for fresh parsley to be sprinkled on top, however; we thought it detracted from the recipe. Try this, you'll like it.

Ingredients:

1 cup beef broth
2 tbsp flour
1 tsp dry mustard
1 pound beef tenderloin (filet mignon, or any tender steak meat is great) cut into 2 1/2 inch strips
1/2 tsp salt
1/4 tsp pepper
2 tsp olive oil
1 small onion, thinly sliced
10 ounces sliced mushrooms
1/4 cup water
2 tbsp light sour cream
4 c hot cooked egg noodles

1. Whisk broth, flour and mustard in large nonstick skillet until blended and smooth. Cook over medium-high heat, stirring constantly, until mixture comes to a boil and thickens, about 2 minutes. Pour into a small bowl and cover to keep warm. Wipe skillet clean. (Don't forget to cook the egg noodles.)
2. Pat beef dry with paper towel, sprinkle with salt and 1/8 tsp pepper. Heat oil in same skillet over medium-high heat. Add beef and cook until browned but still pink on inside, about 2 minutes. Transfer to a bowl and cover to keep warm.
3. Add onion to skillet. Cook, stirring until translucent, 3-5 minutes. Add mushrooms, water, and remaining 1/8 tsp pepper. Cook, stirring until mushrooms are tender, 3-4 minutes. Add any accumulated meat juices to the sauce mix in the small bowl. Return beef to the skillet with the onions and mushrooms. Cook, stirring occasionally, until just heated through, about 1 minute. Transfer meat mix to a platter, keep warm.
4. Re-whisk the sauce mix and pour into the skillet. Cook over medium-low heat, stirring occasionally, until the sauce is heated through, about 2 minutes. Remove the skillet from the heat and stir in the sour cream. Pour sauce over the meat. Serve with the egg noodles.