Beef Stroganoff For Dinner

 Ingredients

1 pound beef tenderloin or boneless sirloin steak, silver skin, and all visible fat discarded

1/8 teaspoon pepper

1 teaspoon canola or corn oil

8 ounces button mushrooms, sliced

1 medium onion, sliced

2 cups fat-free, no-salt-added beef broth, heated

3 tablespoons all-purpose flour

2 tablespoons no-salt-added tomato paste

2 tablespoons dry sherry

1 teaspoon dry mustard

1/8 teaspoon dried oregano, crumbled

1/8 teaspoon dried dillweed, crumbled

1/4 cup fat-free or light sour cream

Directions

Cut the meat into thin strips about 2 inches long. Sprinkle with the pepper.

Heat a large nonstick skillet over medium-high heat. Add the oil and swirl to coat the bottom. Cook the beef for 1 minute.

Stir in the mushrooms and onion. Cook for 2 to 3 minutes, or until the onion is soft, stirring occasionally.

In a medium bowl, whisk together the broth and flour. Pour into the skillet. Bring to a boil. Reduce the heat and simmer for 2 to 3 minutes, or until thickened, stirring constantly.

In a small bowl, whisk together the remaining ingredients except the sour cream. Stir into the beef mixture. Simmer, covered, for 5 to 10 minutes, or until the beef is tender.

Transfer about 1/4 cup sauce to a small bowl. Whisk in the sour cream. Stir back into the skillet. Cook for 5 minutes, or until warmed through.

Roasted Broccoli

Ingredients

Florets from 2 stalks  of broccoli

2 garlic cloves, peeled and thinly sliced

Extra virgin olive oil

1/2 teaspoon kosher salt

1/4 teaspoon red pepper flakes

2 teaspoons lemon zest

Juice from one fresh lemon

1/3 cup freshly grated Parmesan cheese

Directions

Preheat oven to 425 F.

In a plastic zip-lock bag combine all the ingredients except the cheese. Shake well.

Line a baking sheet with foil and oil the surface.

Pour the contents of the zip-lock bag and spread evenly.

Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned. Sprinkle with Parmesan and serve hot.