Skillet Beef Stroganoff

• 1 (12-ounce) lean boneless round steak
• Cooking spray
• 1 large onion, sliced
• 2 cups sliced fresh mushrooms
• 3/4 cup water
• 1 tablespoon all-purpose flour
• 1 tablespoon sweet Hungarian paprika
• 1/2 teaspoon beef-flavored bouillon granules
• 1/2 cup low-fat sour cream
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 3 cups hot cooked wide egg noodles (cooked without salt or fat)
• Minced fresh parsley (optional)

1. Partially freeze steak; trim fat. Slice steak diagonally across grain into very thin 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, and cook 5 minutes or until browned on all sides. Remove steak from skillet; drain. Wipe drippings from skillet with a paper towel. Coat skillet with cooking spray. Add onion; cook, stirring constantly, 5 minutes. Add mushrooms; cook, stirring constantly, 3 minutes. Combine water, flour, paprika, and bouillon granules, stirring until smooth; add to skillet. Stir in steak. Reduce heat to medium-low; cook, stirring constantly, until mixture reaches a simmer. Cook, uncovered, an additional 10 minutes, stirring occasionally.
3. Remove skillet from heat; stir in sour cream, salt, and pepper. To serve, spoon 3/4 cup noodles onto each serving plate; spoon beef mixture evenly over noodles. Sprinkle with minced parsley, if desired.

lean, cooking spray, onion, mushrooms, water, flour, sweet hungarian paprika, beefflavored bouillon granules, lowfat sour cream, salt, pepper, egg noodles, fresh parsley

Taken from www.myrecipes.com/recipe/skillet-beef-stroganoff (may not work)