Rich Beef Stroganoff

Even when I have recipes that we love, I still like to find ways to make them better.  Take for instance this recipe for beef stroganoff.  I recently decided to play around with a richer flavor - such as that found in SkinnyTaste's "mushroom stroganoff," which incorporates tomato paste, Worcestershire, and wine.  The resulting hybrid stroganoff recipe is a little tangier and smoother - possibly a new favorite!

Ingredients

• 2 tsp olive oil
• 1/2 cup chopped onion
• 1 pound top round steak, sliced
• 4 tbsp unbleached all-purpose flour
• 2 cups beef broth (low-fat, low-sodium)
• 1 tbsp Worcestershire sauce
• 1 tsp tomato paste
• 1 tsp dijon mustard
• 1 cup sliced mushrooms
• 1/4 tsp thyme
• salt and pepper to taste
• 2 tbsp white wine or sherry
• 1/4 cup reduced-fat sour cream
• 8 oz uncooked egg noodles 
• 1 tbsp minced fresh flat-leaf parsley for garnish

 Directions

1. Prepare noodles in a pot of salted water according to package directions.
2. Meanwhile, in a large skillet, heat olive oil over medium-low heat and add onions to the pan and cook till soft, about 2 to 3 minutes.
3. Add flour; stir with a wooden spoon for 30 seconds. Gradually whisk in broth, Worcestershire sauce, tomato paste, and mustard, stirring constantly. Add mushrooms, thyme, salt, and pepper; cook 4 to 5 minutes or until thickened and bubbly, stirring constantly. 
4. Add wine; bring to a boil, reduce heat, and simmer about 4 minutes. Remove from heat; let stand 30 seconds. Stir in sour cream and cooked noodles, mix well and serve hot. Garnish with parsley if desired.