Beef Stroganoff

I didn't end up following any one recipe in particular, and I didn't necessarily measure any of the ingredients, but the dish came out very well, and I will do my best to describe how I made it.  :)

First, I sauteed diced onions, fresh minced garlic and baby portabella mushrooms in a light butter substitute and pam.  I cooked quite a bit of mushrooms, because I wanted are well balanced meal, and not too much meat.  Then, I put the sauteed veggies on a plate while I cooked small pieces of lean grass fed beef, cut to about 1 inch wide by 2 inches long. 

As the meat was cooking, I added in some dry cooking vermouth, Worchestershire sauce, light sour cream, onion soup mix and garlic powder.  I didn't realize I was out of beef broth, which is why I substituted in the onion soup mix. 

I cooked the whole grain egg noodles (that were very good with 6 grams of fiber per serving), and I thought my stroganoff sauce was a little thicker than I wanted, so I poured in some of the pasta water into the sauce, and it became the consistency I was looking for. 

That's it.  It was very easy, and it came out really well.  It's a nice, substantial meal that is good for you too!