Healthy Beef Stroganoff

4 (1/4 pound) pieces of Top Round steaks, trimmed
5 large mushroom caps, sliced
1 medium onion, sliced
1 tbsp. dried thyme
Pinch of cayenne pepper
1/4 tsp. paprika
1 tsp. salt
Pepper
Garlic - 6 cloves chopped fine
Olive Oil 4 tbsp.
Flour 1 tbsp
1/2 cup of low fat sour cream
1 oz Dry Vermouth
2 tbsps. Dijon mustard

Heat 1 tbs of olive oil in skillet over medium heat, add onions, mushrooms and garlic, saute for 3 minutes or until just golden. Add 1/4 teaspoon salt, pepper and a pinch of cayenne pepper and 1/8 tsp. of paprika, Remove from pan and set aside.
Add 1 tsp. Olive oil to pan, turn heat to medium high, Season steaks with salt, pepper, thyme and remaining paprika. Sear 2 at a time (adding 1 tsp more oil with 2nd batch) at medium high heat.
Remove steaks from pan. Add 1 tbsp. olive oil and 1 tbsp. flour. Combine flour and oil to make a roux (a thick paste).
Add vermouth to degalze pan, scraping up any browned bits on the bottom of the pan. Add beef broth, continuing to scrape any browned bits and combine roux with liquids. Bring to a boil for 1 minute.
Cut beef against the grain into thin strips. Add any liquids into pan along with onion and mushroom mixture and sliced steak. Continue to simmer for about 5 minutes until sauce reduces.
Remove from heat and stir in sour cream.
Serves 4.


Number of Servings: 4

Recipe submitted by SparkPeople user 2ROTTEN4U.