5-Ingredient Beef Stroganoff

My mom is a firm believer of "The simpler, the better." I know she'll be proud of this one and probably has even made something like it. I think my husband was impressed with this recipe because it has only a handful of ingredients, but BIG flavors. It is a classic Russian dish and can be surprisingly light. Also called Beef Stroganov, it traditionally is made up of sautéed pieces of beef served in a  sour cream sauce. I lightened it up by using a lean cut of meat and fat-free sour cream. This is easy, filling, and tasty. Surprise yourself and your guests with this meal ;D

Tips:

**Reserve the pasta water - use the pasta water to deglaze the saute pan.
Slice it thin - slice the meat thin so that it cooks fast and is easy to chew. 
Save the juice - reserve the juice that is in the pan after browning the meat to add flavor to the sauce. 

Prep Time: 5-10 minutes

Cook Time: 15-20 minutes

Servings: 4 cups

3 cups egg noodles, dry 
1, 8-ounce sirloin steak, thinly sliced stripes
1/2 cup light sour cream
2 teaspoons onion powder
1 teaspoon garlic powder

Directions:

1) In a medium pot, bring some salted water (at least 8-9 cups) to a boil and cook egg noodles according to the package directions. Meanwhile, prepare the meat and sauce.

2) In a medium saute pan over medium heat, brown the steak on both side (about 1-2 minutes per side) or until cooked through. Remove the meat from the pan and transfer to a plate. Set aside.

3) Take 1/2 cup of the salted pasta water and pour it into the saute pan. Scrap the pan so that all the bits come loose from the bottom of the pan.

4) Whisk into the pan the sour cream, onion powder and garlic powder. Cook for 3-5 minutes or until the sauce begins to thicken.

5) Strain the egg noodles and add them directly into the saute pan. 

6) Return the meat to the pan and toss all of the ingredients together. Serve warm.