Low-Fat Beef Stroganoff - cooking recipe

Ingredients

1 1/2 lbs. beef boneless top loin, about 1-inch thick, cut into 1/8-inch strips
2 Tbsp. butter or margarine
1 clove garlic, finely chopped
1 1/2 c. beef broth
2 Tbsp. ketchup
1 tsp. salt
1 medium onion, chopped
1/2 lb. mushrooms, washed and sliced
3 Tbsp. all-purpose flour
1 c. fat-free sour cream or plain yogurt
Hot cooked noodles

Preparation

Melt the margarine in large nonstick skillet over medium heat. Cook the beef in the margarine until browned about 8-10 minutes, stirring occasionally. Reserve 1/3 cup beef broth; add remaining beef broth, ketchup, salt and garlic to meat and heat to boiling. Reduce heat, cover and simmer 10 minutes. Add the onions and mushrooms to beef mixture and cook 5 minutes or until onion is tender. Shake 1/3 cup beef broth and flour in a tightly covered container. Gradually stir broth-flour mixture into beef mixture and heat to boiling, stirring constantly until thickened. Reduce heat, stir in sour cream and cook until hot, but do not boil. Serve over noodles. Makes 6 Servings.