Hearty Yet Healthy Beef Strogonoff

• 1/4 cups All-purpose Flour, Divided
• 1 pound Beef, Cut Into Cubes Or Strips
• 2 Tablespoons Olive Oil, Divided
• 1 whole Onion, Diced
• 4 cloves Garlic, Minced
• 1 pound White Button Mushrooms, Sliced
• 1- 1/2 cup Beef Stock (homemade Or Store Bought)
• 1- 1/2 cup Chicken Stock (homemade Or Store Bought)
• 1 cup Red Wine
• 1/2 cups Low Fat Milk
• 1 teaspoon Mustard
• 1/2 cups Low Fat Sour Cream
• Salt And Pepper, to taste
• 2 Tablespoons Fresh Parsley, Chopped
• Egg Noodles, To Serve

1. Put half the flour into a bowl and add the beef strips.
2. Roll them around to coat in the flour.
3. Pour 1 tablespoon of the olive oil into a pot, add the meat and sear on all sides.
4. Remove the seared meat from the pot and set aside.
5. Add the remaining tablespoon of oil to the pot and saute the onion and garlic for about 5 minutes until softened.
6. Add the mushrooms and saute until deeply colored (about 20 minutes).
7. Lower the heat to medium low, sprinkle in the remaining flour and cook, stirring often, for 1 minute.
8. Return the meat to the pot and add the stock and red wine.
9. Bring to a boil, cover and reduce the heat to low.
10. Cook on the stovetop or in the oven at 350 degrees F for approximately 2 1/2 hours.
11. When done, stir in the milk, mustard and sour cream.
12. Season to taste with salt and pepper.
13. Finish with the fresh parsley and serve over egg noodles.

allpurpose flour, beef, olive oil, onion, garlic, mushrooms, beef, chicken, red wine, low fat milk, mustard, low fat sour cream, salt, fresh parsley, egg noodles

Taken from tastykitchen.com/recipes/main-courses/hearty-yet-healthy-beef-strogonoff/ (may not work)