Beef Stroganoff

8 ounces beef steak
1 tablespoon margarine
1/4 cup minced onion
2 garlic cloves, minced
2 cups sliced mushrooms
Dash each salt and pepper
1 tablespoon flour
1 cup hot water
2 teaspoons each Dijon style mustard and tomato paste
2 packets instant beef broth and seasoning mix
3 tablespoons low fat sour cream
2 tablespoons parsley
2 cups cooked noodles (hot)

On rack in broiling pan, broil meat 2 inches from heat source, turning once until rare. Slice into 1/2 inch slices, set aside.

In 9-inch skillet heat margarine until hot and bubbly. Add onion and garlic, and saute briefly, about 1 minute (DO NOT BROWN). Add mushrooms, salt and pepper and cook, stirring occasionally, for 3 minutes.

Sprinkle with flour and stir quickly to combine; gradually stir in water. Add mustard, tomato paste and broth mix and cook over medium heat, stirring constantly until mixture is slightly thickened. Reduce heat. Add sour cream and parsley, and stir to combine. Add steak and cook until just heated through.

Serve over hot noodles.

6 Points Per Serving