Beef and Mushroom Stroganoff

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Beef and Mushroom Stroganoff
1 pound boneless beef sirloin steak
1 cup low-fat sour cream
1 tbs flour
3 tsp instant beef bouillon granules
1/2 tsp thyme
nonstick vegetable cooking spray
1 tbs vegetable oil, divided into 1/2 tbs portions
3 cups sliced mushrooms
1/3 cup water
8 oz fettuccini noodles, cooked without salt or fat
Cut the steak in half lengthwise and then into 1/4 inch wide strips.

Set aside.
In a mixing bowl add the sour cream, flour, bouillon granules and thyme. Stir until well mixed. Set aside.
Spray nonstick cooking spray onto a large skillet.
Over medium heat, add 1/2 tbs vegetable oil.
Add mushrooms and saute for 2-3 minutes.
Remove mushrooms from skillet and set aside.
Reduce heat slightly and add 1/2 tbs vegetable oil and heat until hot.
Add beef strips and cook 2-4 minutes, or until done.

Remove beef from skillet.
Add water to skillet and bring to a boil.
Add sour cream mixture, mushrooms, and beef to skillet.
Cook beef mixture, stirring occasionally, until thickened.
Serve over hot fettuccini noodles. Serves 4

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