easy weeknight (dead of winter) dinners: beef stroganoff

A small disclaimer about this recipe: I'm guessing this is not particularly authentic, but I've been making Beef Stroganoff this way for so many years that it is now how I always want it. Especially when it's 16 degrees outside and I'm starving. It also happens to be that I devised this recipe during one of my healthier stints so there are a few attempts at lowering fat built in. I don't, however, think that flavor or texture suffers at all, and there are not too many times that I will say that so confidently. As with any of my "healthified" recipes, the key is cutting where it counts, and never cutting completely. Lower fat dairy products, but never non-fat. Less butter, but never no butter. Lean meat, but still a lot of meat. Recipe after the jump:



SIMPLE BEEF STROGANOFF

1 lb sirloin or tenderloin, sliced into 1/2-inch wide strips
1 tbsp butter
8 ounces cremini mushrooms, sliced
1/2 cup shallots, finely diced
2/3 up beef broth, or one bouillon cube dissolved in 2/3 cup hot water
1 1/2 tbsp worchestershire sauce
1 1/2 tbsp all-purpose flour
3/4 cup lowfat milk
1 cup lowfat sour cream
salt and pepper, to taste

1 lb wide egg noodles

Melt the butter in a large skillet over medium-high heat. Season the beef with salt and pepper and sear until browned on both sides. Remove from the skillet and set aside. Add the shallots and mushrooms to the skillet and saute until the shallots are translucent and the mushrooms begin to give off liquid. Return the meat to the skillet. Mix together the broth, worchestershire sauce, flour, and milk and pour into the skillet. Bring liquid to a simmer and allow to cook and thicken while the noodles cook. When the noodles are cooked, drain and plate. Take the beef off the heat and mix in the sour cream. Serve over the egg noodles.