Beef Stroganof

• 1 pound top round steak
• 3 cups fresh mushrooms, sliced
• 3/4 cup green onions, chopped
• 1/4 cup cooking sherry
• 1 10.5 ounce can reduced fat, reduced sodium cream of mushroom soup, unprepared
• 1 1/2 tablespoon butter
• 1/4 cup half-and-half
• 1/2 cup beef broth
• 1/2 cup fat-free milk
• 1/4 cup light sour cream
• 1/4 teaspoon pepper
• cooking spray
• 4 cups hot cooked noodles

1. Cook noodles in larger pot.
2. LARGE BOWL
3. add & whisk:
4. Mushroom soup
5. half-and-half
6. beef broth
7. milk
8. SAUTE PAN:
9. saute onions/mushrooms/butter
10. turn down heat to low, add sherry
11. STEAK:
12. use mallet to pound & tenderize. Slice across the grain into 1/4 inch slices. Cut each slice into 2-inch pieces
13. NEW LARGE PAN/POT:
14. spray with cooking spray
15. medium heat
16. cook meat until lightly browned & meat juices are released.
17. Stirring constantly, turn up heat and cook meat until fully browned and juices are cooked down
18. COOK UNTIL BOTTOM OF PAN DEVELOPS A DARK BROWN COATING, BUT BE CAREFUL NOT TO BURN THE MEAT
19. Remove meat from pan
20. Turn heat down to medium
21. Add soup mixture. Use wooden spoon to scrape the pan and mix the brown bits at the bottom,
22. The soup mixture will darken.
23. Return browned meat to the pan
24. Add mushroom and onion mixture
25. simmer for 15 minutes, stirring frequently
26. JUST BEFORE SERVING:
27. Remove pan from heat
28. Stir in sour cream & pepper
29. Serve over noodles

steak, fresh mushrooms, green onions, cooking sherry, cream of mushroom soup, butter, beef broth, milk, light sour cream, pepper, cooking spray, noodles

Taken from www.epicurious.com/recipes/member/views/beef-stroganof-1265701 (may not work)