Beef Stroganoff

Prep Time:45 min
Start to Finish:45 min
makes:8 servings

1 1/2 lb boneless beef sirloin steak
2 teaspoons canola oil
1 cup chopped onion (1 large)
1 teaspoon finely chopped garlic
2 cups Progresso® beef flavored broth (from 32-oz carton)
4 teaspoons Worcestershire sauce
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup Gold Medal® all-purpose flour
1 jar (4.5 oz) Green Giant® sliced mushrooms, drained
1 tablespoon ketchup
1 cup reduced-fat sour cream
6 cups hot cooked medium egg noodles

1. Cut the beef with the grain into 2-inch strips, then cut the strips across the grain into 1/8-inch slices. In 12-inch nonstick skillet, heat oil over medium-high heat. Add beef; cook 4 to 6 minutes, stirring occasionally, until brown. Add onion and garlic to skillet; cook 2 minutes, stirring occasionally.

2. Stir in 1 1/2 cups of the broth, the Worcestershire sauce, basil, salt and pepper. Heat to boiling. Reduce heat; cover and simmer 15 to 20 minutes, stirring occasionally, until beef is tender. In small bowl, mix flour and remaining 1/2 cup broth with wire whisk until blended. Add to skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute.

3. Stir in mushrooms and ketchup; cook until thoroughly heated, stirring occasionally. Remove from heat; stir in sour cream until well blended. Serve over noodles.

High Altitude (3500-6500 ft): In step 2, boil and stir 2 to 3 minutes or until thickened.