Ingredients :

• 1 ½ small onions
• 2 pounds lean sirloin, thinly sliced on diagonal
• 1 ½ cups mushrooms, quartered
• ¼ cup sherry or beef stock
• 1 cup fat-free sour cream
• ½ teaspoon Dijon-style mustard
• ¼ teaspoon salt
• dash of freshly ground black pepper
• ¼ cup fresh parsley, minced, garnish

Procedure :

1. Preheat large skillet over medium heat for 5 minutes. Add meat in one layer, brown on both sides and remove from pan, set aside.
2. Meat should just be cooked through. Add onion to hot pan and stir for 2-3 minutes, browning slightly.
3. Add mushrooms and sherry or beef stock. Cover.
4. Cook over medium heat, when it boil, reduce heat to low and cook for 15 minutes, until onions and mushrooms are quite tender.
5. Remove the cover, return heat to medium, and boil down liquid in vegetables until reduced by half.
6. In a small bowl combine sour cream, mustard, salt and pepper. Add meat to vegetables in pan and stir in sour cream. Heat through.
7. For an even healthier meal, serve stroganoff over steamed rice or pasta, sprinkled with parsley.