BEEF STROGANOFF

3 cups beef broth (you will need 2 cans)
1 bay leaf
10 sprays non-stick pan spray
1 pound fresh mushrooms, sliced
2 1/2 pounds chuck roast, cut into 1" cubes
¼ teaspoon Salt
½ teaspoon pepper
½ cup sliced green spring onion
2 cloves garlic, minced
4 teaspoons low fat sour cream
1 tablespoon Dijon mustard
2 tablespoons fresh parsley, chopped

Makes 6 servings
Per serving
1 Lean protein
3 condiments
1 vegetable

In a medium or large pot, bring the broth and bay leaf to a boil. Remove from the heat and let stand until needed. Meanwhile, spray a large Dutch oven with 5 sprays of the pan spray. This will be the same pot that you will cook the meat in later. Sauté the mushrooms until tender and somewhat browned; remove from the pot to a small bowl and set aside until needed. I recommend refrigerating them since they will be sitting around for about 2 hours.
Pat the meat cubes dry and season with salt and pepper. Spray 5 sprays of pan spray in Dutch oven over medium-high heat; brown the meat in two batches so that it is always in a single layer on the bottom of the pot. Return all of the meat to the pot; add the onions and garlic; cook until the onion is soft, about 10 minutes. Strain the beef broth into the pot; discarding the bay leaf. Simmer, partly covered, 1 1/2-2 hours or until the meat is very tender.
When the meat is done, add the mushrooms, sour cream, mustard and parsley. Adjust the seasonings to taste.
 

Serving Size: 6