Beef and Mushroom Stroganoff

* Exported from MasterCook *

Beef and Mushroom Stroganoff

Recipe By : Pillsbury, Fast and Healthy Magazine, Nov/Dec 1997,pg.50
Serving Size : 4 Preparation Time :25:00
Categories : Beef Main Dish
Main Dishes Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Beef Mixture
2 tablespoons Pillsbury BEST All Purpose Flour
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 lb beef tenderloin or boneless sirloin steak -- cut into
1/2"cubes
1 cup beef broth
1 teaspoon oil
1 medium onion -- sliced
1 8 oz pkg sliced fresh mushrooms, about 3 cups
1/2 cup nonfat sour cream
Noodles (at serving time)
8 oz uncooked egg noodles, about 4 1/2 cups

1) In shallow dish or plastic food storage bag, combine flour, salt and
pepper; mix well. Add beef; toss to coat. Remove beef from bag; place on
plate.
2) In small bowl, combine broth and remaining flour mixture from bag; blend
well. Set aside.
3) Spray medium nonstick skillet with nonstick cooking spray. Add oil; heat
over high heat until hot. Add beef; cook and stir 2 minutes.
Reduce heat to medium-high. Add onion; cook and stir 2 minutes. Add mushrooms;
cook 4 minutes stirring occasionally. Stir in broth mixture; bring to a boil.
Reduce heat; simmer 5 minutes to blend flavors. Remove skillet from heat;
stir in sour cream.
5) Pour mixture into freezer container; cover tightly. Refrigerate until
completely cooled. Store in freezer until ready to use.
6) To serve, cook noodles to desired doneness as directed on package. Drain;
cover to keep warm.
7) Meanwhile, thaw and heat beef mixture, place mixture in microwave save
dish; cover with vented microwave-safe plastic wrap. Microwave on HIGH for 5
minutes. Break mixture into pieces with spoon. Microwave on MEDIUM for an
additional 6 to 9 minutes or until thoroughly heated, stirring once halfway
through heating. Serve beef mixture over noodles.

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