Skillet Beef Stroganoff

Ingredients

• 0.5 teaspoon beef-flavored bouillon granules 
• 3 cups wide egg noodles hot cooked ( without salt or fat)
• 1 tablespoon flour all-purpose
• 2 cups mushrooms fresh sliced
• 1 tablespoon hungarian paprika sweet
• 0.5 cup cup heavy whipping cream sour low-fat
• 1 large onion sliced
• 0.5 teaspoon pepper 
• 12 ounce round steak boneless lean
• 0.3 teaspoon salt 
• 0.8 cup water 

Equipment

• frying pan
• paper towels

Directions

1. Partially freeze steak; trim fat. Slice steak diagonally across grain into very thin strips; cut strips into 2-inch pieces.
2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
3. Add steak, and cook 5 minutes or until browned on all sides.
4. Remove steak from skillet; drain. Wipe drippings from skillet with a paper towel. Coat skillet with cooking spray.
5. Add onion; cook, stirring constantly, 5 minutes.
6. Add mushrooms; cook, stirring constantly, 3 minutes.
7. Combine water, flour, paprika, and bouillon granules, stirring until smooth; add to skillet. Stir in steak. Reduce heat to medium-low; cook, stirring constantly, until mixture reaches a simmer. Cook, uncovered, an additional 10 minutes, stirring occasionally.
8. Remove skillet from heat; stir in sour cream, salt, and pepper. To serve, spoon 3/4 cup noodles onto each serving plate; spoon beef mixture evenly over noodles.
9. Sprinkle with minced parsley, if desired.