The original recipe for this, which I adapted from a post on an Epicurious message board, was made with ground beef.

Beef Stroganoff

Serves 4-6

1 pound top sirloin steak, cut into 1/4-inch strips

1 onion white or yellow, chopped and diced

2 cups low-sodium beef broth

½ teaspoon dried dill weed

¼ teaspoon ground black pepper

1 ½ cups light sour cream

3 tablespoons all-purpose flour

1 pound medium wide egg noodles

1/4 teaspoon salt

Coat an extra large skillet with cooking spray and heat to medium high. Add steak and brown. Add onions and saute until onions are tender and beef is cooked through. Drain fat from the pan. Add beef broth; stir and mix thoroughly. Add dill weed and black pepper; stir and mix thoroughly. Cook beef mixture, uncovered, on medium, until the liquid is reduced by half, approximately 10 to 15 minutes. While waiting for the liquid to reduce by half, in a bowl, mix the all-purpose flour into the sour cream and combine. Set aside. Cook the egg noodles according to package and drain when done, then place in a large bowl.

When the beef broth is reduced by half, add sour cream mixture and salt to the beef mixture, and mix thoroughly. Turn off the stove. Let sit for a few minutes to thicken. Add a few ladle spoonfuls of beef stroganoff to drained egg noodles, to prevent noodles from sticking. (If beef seems too dry, add a little more beef broth.) Put the rest of the beef mixture on a plate full of the egg noodles and serve.

Adapted from dianncy64's recipe on an Epicurious forum

Per serving (based on 6): 481 calories, 16 grams fat, 7 grams saturated fat, 26 grams protein, 56 grams carbohydrate, 112 milligrams cholesterol, 215 milligrams sodium. Analysis by registered dietitian Jodie Shield.

(Photo by me)