Beef Stroganoff

2 teaspoons vegetable oil

1 pound lean round steak cut into 2 x 1/4" strips'

2 onions, chopped

2 garlic cloves

1 tablespoon all-purpose flour

2 cups sliced mushrooms

1 cup low-sodium mixed vegetable juice

1 cup low-sodium beef broth

1 tablespoon worcestershire sauce

1/4 cup minced parsley

1/4 cup nonfat sour cream

4 cups hot cooked egg noodles (or rice)

1. In a large nonstick skillet, heat the oil. Add the beef and cook, turning as needed, until browned, about 5 minutes; transfer to a plate.

2. Spray the same skillet with nonstick cooking spray; heat. Add the onions and garlic; cook, stirring as needed, until softened, about 5 minutes. Add the flour and cook, stirring constantly, until the flour is lightly browned, about 1 minute.

3. Return the beef to the skillet and stir in the mushrooms, vegetable juice, broth and Worcestershire sauce; bring to a boil. Reduce the heat and simmer, covered, stirring as needed, until the beef in tender, about 45 minutes.

4. Stir in parsley and sour cream; cook, stirring as needed, until heated through, about 2 minutes. Serve the noodles, topped with the beef mixture.

Makes 4 Servings

9 points per serving