Beef Stroganoff (light)

1 (8 oz) carton reduced-fat sour cream
3 T no salt-added tomato paste
1 t Worcestershire sauce
1/2 c all-purpose flour
1 t salt
1/8 t freshly ground black pepper
1 lb. boneless sirloin steak, cut into (2") strips
2 T butter
1/2 c chopped onion
3/4 c. beef broth
2 c sliced mushrooms (about 8 oz)
8 c cooked medium egg noodles (about 7 c uncooked)

Combine first three indredients in bowl and set aside.

Lightly spoon flour in to a dry measuring cup; level with a knife. Combine flour, salt and pepper in a large zip-top plastic bag. Add beef; seal and shake to coat beef with flour mixture.

Melt butter in a large nonstick skillet over medium-high heat. Add onion to pan; saute 3 minutes or until beef is browned. Gradually add broth and sherry, scraping pan to loosen browned bits. Add mushrooms; cover and cook 5 minutes or until mushrooms are tender. Reduce heat to low; gradually stir in sour cream mixture. cook, uncovered, 1 minute or until heated (do not boil). Serve over the egg noodles.

Number of Servings: 6

Recipe submitted by SparkPeople user POLARPUP.