Beef Stroganoff

• 12 ounces lean filet mignon, trimmed of all visible fat, cut into 1-inch cubes
• Salt and freshly ground black pepper
• Nonstick cooking spray
• 1 large Vidalia onion, sliced thin
• 12 ounces white button mushrooms, sliced
• 1 tablespoon reduced-sugar ketchup, such as Heinz
• 1/4 cup dry sherry
• 3/4 cup low-fat, low-sodium beef broth
• 2 teaspoons cornstarch
• 1/4 cup reduced-fat sour cream, such as Breakstones
• 1/4 cup chopped fresh flat-leaf parsley

1. Heat a large cast-iron pan over high heat.
2. Season the beef with salt and pepper to taste.
3. When the pan is hot, spray it with cooking spray, and add the beef.
4. Sear the meat, turning it occasionally, until it is deep brown on the outside but still pink in the center, about 4 minutes.
5. Transfer the meat to a plate, and tent it with foil to keep it warm.
6. Reduce the heat to medium-high and spray the pan with cooking spray.
7. Add the onion and season with salt and pepper to taste.
8. Cover and cook, stirring often, until the onion begins to soften, about 4 minutes.
9. Add the mushrooms, cover, and cook until the vegetables are tender, about 6 minutes.
10. Add the ketchup and sherry to the pan; cook until the sherry has evaporated.
11. Meanwhile, in a small bowl, whisk the broth into the cornstarch.
12. Pour the cornstarch mixture into the pan, and bring the mixture to a simmer.
13. Cook until the sauce has thickened, about 3 minutes.
14. Return the beef to the pan and reheat it slightly.
15. Remove the pan from the heat.
16. Stir in the sour cream and parsley.
17. Season with salt and pepper to taste, if desired, and serve.
18. Fat: 31g (before), 7.2g (after)
19. Calories: 508 (before), 222 (after)
20. Protein: 23g
21. Carbohydrates: 13g
22. Cholesterol: 61mg
23. Fiber: 2g
24. Sodium: 288mg

lean filet, salt, nonstick cooking spray, vidalia onion, white button mushrooms, sugar, sherry, lowfat, cornstarch, sour cream, parsley

Taken from www.epicurious.com/recipes/food/views/beef-stroganoff-374968 (may not work)