Lighter Beef Stroganoff

• 1 12 lbs beef sirloin steaks
• 2 12 cups sliced mushrooms
• 2 medium onions, thinly sliced
• 1 clove garlic, chopped
• 2 tablespoons margarine (or butter)
• 12 teaspoon salt
• 1 12 cups beef broth
• 1 teaspoon Worcestershire sauce
• 14 cup all-purpose flour
• 1 12 cups nonfat sour cream or 1 12 cups low-fat sour cream
• 3 cups hot, cooked egg noodles

1. Cut the beef into thin, bite-sized strips (this is easier if the beef is slightly frozen).
2. Cook mushrooms, onions, and garlic in a skillet over medium heat until unions are tender.
3. Remove from skillet and set aside.
4. Brown the beef in the skillet.
5. Stir in 1 cup of the beef broth, the salt, and the Worcestershire sauce.
6. Heat to boiling, then reduce heat.
7. Cover and let simmer for 15 minutes.
8. This is a good time to prepare the noodles if they are not already cooked.
9. After 15 minutes, stir in remaining 1/2 cup broth into the flour, then stir into the beef mixture (minimizing lumps).
10. Add the onion, mushrooms, and garlic mixture.
11. Stir and heat to boiling.
12. Boil and stir for one minute.
13. Stir in the sour cream and serve over noodles.

beef sirloin steaks, mushrooms, onions, clove garlic, margarine, salt, beef broth, worcestershire sauce, flour, nonfat sour cream, egg noodles

Taken from www.food.com/recipe/lighter-beef-stroganoff-17068 (may not work)