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Beef Stroganoff
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7 SmartPoints Per Serving
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Ingredients:

3 ounces wide egg noodles
10 ounces lean boneless beef loin, cut into 1/2" strips
2 medium onions, thinly sliced
2 cups small whole white mushrooms
1 tablespoon + 1 teaspoon reduced-calorie tub margarine
1 tablespoon + 1 teaspoon all-purpose flour
1 cup low-sodium beef broth
1 teaspoon prepared mustard
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup light sour cream
4 fresh flat-leaf parsley sprigs, to garnish
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Directions:

In large pot of boiling water, cook noodles 5-6 minutes, until tender; drain, discarding liquid. Set aside; keep warm.

In medium nonstick skillet, cook beef over medium-high heat, stirring frequently,
3 minutes, until no longer pink. Remove beef from skillet. Wipe skillet clean; set beef aside.
Spray same skillet with nonstick cooking spray; heat. Add onions; cook over medium-high heat, stirring frequently, 7 minutes, until golden brown. Add mushrooms; cook, stirring frequently, 6 minutes, until lightly browned. Remove vegetables from skillet. Wipe skillet clean; set vegetables aside.

In same skillet, melt margarine; sprinkle with flour. Cook over medium-high heat, stirring constantly, until bubbling. Continuing to stir, gradually add broth,
mustard, paprika, salt and pepper; cook, stirring constantly, 4 minutes, until mixture is thickened. Stir in sour cream.
Return cooked beef, onions and mushrooms to skillet; stir to coat. Cook, stirring frequently, until mixture is heated through.
Divide warm noodles evenly among 4 plates; top each portion of noodles with one-fourth of the beef mixture. Serve garnished with parsley.

Makes 4 Servings

SERVING SIZE (3/4 CUP BEEF MIXTURE, 1/2 CUP NOODLES)
Nutritional Info Per Serving: 258 Calories, 3.2 g Sat. Fat, 68 mg Cholesterol, 393 mg Sodium,
24 g Total Carbs, 2 g Dietary Fiber, 22 g Protein