Beef Stroganoff
Ingredients:
1 yellow onion chopped
2 cloves garlic minced
500g extra lean ground beef
1/2 cup fat-free sour cream
1 cup skim milk,
1 tablespoon corn starch
200g domestic button mushrooms, sliced
1/2 cup low-sodium beef broth
1 to 2 teaspoons Dijon mustard
350g coked egg-white noodles
salt and pepper to taste (optional)

Spray a large nonstick skillet with nonstick cooking spray. Sauté onion and garlic for 2 minutes over medium-high heat. Add the beef and cook, stirring to separate beef. Reduce heat to medium-low, and cook until meat is no longer pink. Drain any fat and set aside.Whisk sour cream and 3/4 cup of the milk in a small bowl; set aside. Mix cornstarch in a cup with the remaining 1/4 cup of milk; set aside.Spray a large saucepan with nonstick cooking spray. Add mushrooms; sauté 1 minute over medium-low heat. Add broth; simmer over medium heat until broth is reduced and mushrooms are tender. Stir in sour cream mixture. Add cornstarch mixture; stir until thickened. Add cooked ground beef and cook over medium heat until bubbly. If mixture is too thick, stir in additional broth. Stir in mustard to taste.Serve over hot cooked noodles. Season with salt and pepper to taste. Makes 6 (1 cup) servings.