1/2 cup plus 1 tablespoon all-purpose flour, divided
1/2 teaspoon pepper, divided
1 beef top round steak (1-1/2 pounds), cut into thin strips
2 tablespoons canola oil
1 cup sliced fresh mushrooms
1 small onion, chopped
1 garlic clove, minced
1 can (14-1/2 ounces) reduced-sodium beef broth
1/2 teaspoon salt
1 cup reduced-fat sour cream
Chopped fresh parsley, optional
Coarsely ground pepper, optional
3 cups cooked yolk-free noodles
Combine 1/2 cup flour and 1/4 teaspoon pepper in a large bowl. Add beef, a few pieces at a time, and turn to coat.
In a large nonstick skillet, heat oil over medium-high heat. Cook beef in batches until no longer pink. Remove and keep warm. In same skillet, saute mushrooms and onion in drippings until tender. Add garlic; cook 1 minute longer.
Whisk remaining flour with broth until smooth; stir into skillet. Bring to a boil; cook and stir until thickened, about 2 minutes. Add beef, salt and remaining pepper. Stir in sour cream; heat through (do not boil). If desired, sprinkle with parsley and coarsely ground pepper. Serve with noodles.
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