1 tablespoon butter
2 tablespoons onion chopped
1 pound beef sirloin cubed
1 1/2 cups mushroom caps sliced
1 cup beef broth
2 teaspoons lemon juice
1 cup sour cream, light
1 tablespoon corn flour
1/2 teaspoon paprika
1 1/2 cups egg noodles
Melt butter in large covered skillet. Add onion and saute until
Add beef and cook until browned, stirring to ensure even browning.
Add mushroom, beef broth, and lemon juice from a fresh lemon.
Cover and cook over medium-low heat for 20 minutes. Cook egg noodles
until al dente.
Stir corn flour into sour cream and add to skillet and cook at very low
heat until thickened.
Add paprika and salt to taste.
Drain noodles and serve stroganoff over noodles.