|8 ouncesdry egg noodles; uncooked|
|1/4 poundbeef tenderloin; lean beef round, or sirloin (all visible fat removed)|
|1 teaspoonolive oil|
|1/2 mediumOnion; chopped|
|1 cloveGarlic; minced|
|1 can98% fat-free cream of mushroom soup; undiluted|
|1/2 cupfresh mushrooms; sliced|
|2 teaspoonsdried tarragon; crushed|
|1/2 teaspoonWorcestershire sauce|
|1 Salt and pepper to taste|
|1/2 cupnon-fat sour cream|
Beef Stroganoff Preparation
Cook egg noodles according to package directions; drain and return to pan to keep warm.
Cut meat into thin strips, about 1/3-inch by 2-inches long. In a large frying pan over medium-high heat, heat olive oil. Add steak strips and sauté until medium-rare; transfer onto a warm platter; cover loosely with aluminum foil to keep warm.
Reduce heat to low, add onion and garlic; sauté until soft. Stir in mushroom soup, mushrooms, tarragon, Worcestershire sauce, salt, and pepper; simmer until mushrooms are cooked. Add sour cream and the steak strips; stir until well blended. Remove from heat and serve over cooked noodles.
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