Beef Stroganoff

1 C. beef broth

2 T. flour

1 tsp. dry mustard

1 lb. ground beef

1/2 tsp. salt

1/4 tsp. pepper

2 tsp. olive oil

1 small onion

10 oz. can mushroom

1/4 C. water

2 T. fat free sour cream

2 T. parsley

4 C. cooked egg noodles

Directions:

With a whisk, stir the beef broth, flour and mustard in a large nonstick skillet until blended and smooth. Cook over medium-high heat, stirring constantly, until the mixture comes to a boil and thickens, about 2 minutes. Pour into a small bowl and cover to keep warm. Wipe the skillet clean.

Brown beef in skillet, season with salt and pepper. Remove beef from skillet. Add the onion, cook, stirring, until translucent, 3-5 minutes. Add mushrooms and water. Cook, stirring, until the mushrooms are tender, 3-4 minutes. Return the beef to the skillet with the onions and mushrooms. Cook, stirring occasionally, until just heated through, about 1 minute. Re-whisk the sauce mixture and pour in to the skillet. Cook over medium-low heat, stirring occasionally, until the sauce is heated through, about 2 minutes. Remove skillet from the heat and stir in the sour cream. Sprinkle with parsley. Serve over egg noodles or rice.