Beef Stroganoff

This on is based off of a new cook book I've gotten: Cover and Bake. It's been awesome, making some very nice meals based off of traditional casseroles and slow-cooker recipes.

You'll need:

• 3 tbsp olive oil
• 3/4 pound sirloin, cut into 1/2" squares
• 10 oz mushrooms, quartered
  
• 1 medium onion, diced
  
• 1 tsp canned tomato paste
• 1 1/2 tsp brown sugar
• 1 tbsp all-purpose flour
• 3/4 cup dry red wine
• 2 1/2 cups chicken broth
• 6 oz egg noodles(I used whole wheat, egg whites only ones)
  
• 1/4 cup plain fat-free yogurt (Or, if you want a non-light version, sour cream)

To do:

• Put 1 oz of oil in a skillet (12") and heat on medium high heat until just smoking.
• Saute mushrooms until golden brown on the edges, about 8 or so minutes. Place in a bowl.
• Put 1 oz of oil in the skillet and keep on medium high heat.
• When just smoking, add beef. Let it cook without stirring until the bottom is well browned. Then stir some to brown the rest of it. Add to the bowl of mushrooms.
• Add remaining oil to skillet. Reduce to medium heat. When it starts to shimmer, add onion and saute until tender.
• Add tomato paste, sugar, and flour and mix. Add the broth and wine. Bring to a simmer. Add meat and mushrooms (and any juices in the bowl). Cover, reduce to low heat and simmer until the meat is tender, about 30 minutes.
• Add the noodles, keep covered, and simmer until noodles are tender, 10-15 minutes.
• Remove 1/2 cup of the sauce and mix it with the yogurt. Then pour that mixture into the skillet and stir well. Serve.

This version is not as heavy as some Stroganoff I've made. Still, very filling. Makes about 4 services. (WW points: 8 with yogurt and whole-wheat pasta.)