*** Kreutz Beef Stroganoff

• 2 Tbsp canola oil
• 1 lb mushrooms
• 1 package McCormick Beef Stroganoff sauce mix
• 1 1/2 lb boneless beef sirloin
• 1 1/2 cups water
• 1 cup sour cream
• 16 oz dried pasta, or 1 recipe fresh pasta

Clean and slice the mushrooms. Trim the fat on the edges of the steak, then slices it into thin, bite-sized strips.

Heat the oil in as large a skillet as possible over medium heat. Once the pan is hot, place the mushrooms in a single layer, if you can. Stir to coat the mushrooms with oil. Stir frequently for the first few minutes. Stir occasionally until the mushrooms are fairly limp. Set the mushrooms aside, leaving the liquid in the pan if there is any.

In the same pan, brown the meat.

Add the water, then cover and simmer for about an hour. Check occasionally to ensure there's still liquid. You may need to take the lid off for a while. You want to end up with about 1 cup of liquid remaining. You can add beef stock or water if you need more.

Drain the liquid off into a measuring cup. In the pan, add the sauce mix and stir to coat the meat. Add 1 cup of the liquid slowly, stirring to combine with the sauce mix to create the gravy. 

Add the mushrooms back to the pan and bring to a low simmer for 10 to 15 minutes. Remove from heat, stir in the sour cream, and you're ready to serve.

Makes 6 large servings, 16 WW PointsPlus each (12 if split into 8 servings)