Skinny Beef Stroganoff

Ingredients

• 2 cups beef broth flavored (from 32-oz carton)
• 1.5 lb beef top sirloin steaks boneless
• 2 teaspoons canola oil 
• 6 cups egg noodles hot cooked
• 1 teaspoon basil dried
• 0.3 cup flour all-purpose
• 1 teaspoon garlic finely chopped
• 1 tablespoon catsup 
• 1 cup cream sour reduced-fat
• 4.5 oz mushrooms drained sliced
• 1 cup onion chopped (1 large)
• 0.3 teaspoon pepper 
• 0.5 teaspoon salt 
• 4 teaspoons worcestershire sauce 

Equipment

• bowl
• frying pan
• whisk

Directions

1. Cut the beef with the grain into 2-inch strips, then cut the strips across the grain into 1/8-inch slices. In 12-inch nonstick skillet, heat oil over medium-high heat.
2. Add beef; cook 4 to 6 minutes, stirring occasionally, until brown.
3. Add onion and garlic to skillet; cook 2 minutes, stirring occasionally.
4. Stir in 1 1/2 cups of the broth, the Worcestershire sauce, basil, salt and pepper.
5. Heat to boiling. Reduce heat; cover and simmer 15 to 20 minutes, stirring occasionally, until beef is tender. In small bowl, mix flour and remaining 1/2 cup broth with wire whisk until blended.
6. Add to skillet.
7. Heat to boiling, stirring constantly. Boil and stir 1 minute.
8. Stir in mushrooms and ketchup; cook until thoroughly heated, stirring occasionally.
9. Remove from heat; stir in sour cream until well blended.
10. Serve over noodles.