Five-Star Beef Stroganoff

• 1 lb boneless beef top sirloin steak
• 3 cups fresh mushrooms, sliced
• 1/2 cup onion, chopped
• 1 teaspoon beef bouillon granules
• 1 cup hot water
• 1 tablespoon butter
• 2 tablespoons flour
• 1/4 cup dry sherry
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 3/4 cup low-fat sour cream
• 3 1/2 cups cooked wide egg noodles (cooked without salt or fat)
• 3 tablespoons fresh parsley, minced
• fresh parsley sprig (optional)

1. Partially freeze steak; trim fat from steak. Slice steak diagonally across the grain into 1/4 inch wide strips; cut strips into 2 inch pieces.
2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add steak strips, sliced mushrooms, and chopped onion; saute 6 minutes or until steak is done and mushrooms are tender. Remove steak mixture from skillet. Drain well and set aside. Wipe drippings from skillet with a paper towel.
3. Combine bouillon granules and hot water, stirring well. Melt butter in skillet over medium heat, and add flour. Cook, stirring constantly with a wire whisk, 1 minute. Gradually add bouillon mixture, stirring constantly. Cook, stirring constantly, until thickened and bubbly.
4. Add steak mixture to flour mixture in skillet; add sherry, salt, and pepper. Bring to a boil; reduce heat, and simmer, uncovered, 6 minutes. Remove from heat, and let stand 30 seconds. Stir sour cream into steak mixture.
5. Combine cooked noodles and minced parsley; toss mixture well. Serve steak mixture over noodles. Garnish with parsley sprigs, if desired.

boneless beef, fresh mushrooms, onion, beef bouillon granules, water, butter, flour, sherry, salt, pepper, lowfat sour cream, egg noodles, fresh parsley, parsley

Taken from www.food.com/recipe/five-star-beef-stroganoff-503877 (may not work)