Makeover Beef Stroganoff

• 1/2 cup plus 1 tablespoon all-purpose flour, divided
• 1/2 teaspoon pepper, divided
• 1 beef top round steak (1-1/2 pounds), cut into thin strips
• 2 tablespoons canola oil
• 1 cup sliced fresh mushrooms
• 1 small onion, chopped
• 1 garlic clove, minced
• 1 can (14-1/2 ounces) reduced-sodium beef broth
• 1/2 teaspoon salt
• 1 cup reduced-fat sour cream
• Chopped fresh parsley, optional
• Coarsely ground pepper, optional
• 3 cups cooked yolk-free noodles

1. Combine 1/2 cup flour and 1/4 teaspoon pepper in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat.
2. In a
3. , heat oil over medium-high heat. Cook beef in batches until no longer pink. Remove and keep warm. In same skillet, saute mushrooms and onion in drippings until tender. Add garlic; cook 1 minute longer.
4. Whisk remaining flour with broth until smooth; stir into skillet. Bring to a boil; cook and stir until thickened, about 2 minutes. Add beef, salt and remaining pepper. Stir in sour cream; heat through (do not boil). If desired, sprinkle with parsley and coarsely ground pepper. Serve with noodles.

flour, pepper, beef, canola oil, mushrooms, onion, garlic, beef broth, salt, sour cream, fresh parsley, ground pepper, cooked yolk

Taken from www.tasteofhome.com/recipes/makeover-beef-stroganoff/ (may not work)