Beef Stroganoff adapted from Weight Watchers
- 1 cup canned beef broth, low sodium
- 2 T flour
- 1 t dijon mustard
- salt & pepper
- 2 t olive oil
- 1 small onion, sliced thin
- 1/4 cup water
- 2 T light sour cream
- 2 T fresh parsley, chopped
- 3/4 pound tenderized round steak, sliced into 1/4" strips
- 8 oz whole wheat egg noodles
Whisk together the beef broth, flour and mustard in a large skillet over medium-high heat until blended smooth. Continue stirring until the mixture begins to boil and thickens, about 2 minutes. Pour into a small bowl, set aside.
Wipe the skillet clean and heat the olive oil. Season the steak with salt and pepper and cook over medium-high heat. Remove from the skillet and add the onion, stirring until translucent - about 5 minutes. Reduce heat to medium-low and return the meat to the skillet. Whisk the broth mixture again and add back to the meat & onion mixture. Cook until warmed through and remove from heat. Stir in the sour cream, parsley & noodles.
WeightWatchers PointsPlus: 4 servings, 10 pointsplus