• 8 Ounces top round steak
• 10 Very small boiling onions
• 3 Ounces fresh mushrooms, sliced
• 3 Ounces dry white wine
• 1 Tablespoon fresh Italian parsley, chopped
• ½ Cup nonfat sour cream
• ½ Cup flour, seasoned with salt and pepper
• 2 Cloves garlic, crushed
• 1 Tablespoon safflower oil
• 1 Cup beef broth
• 1 Small bay leaf
• 1 Medium potato, peeled and diced into bite size pieces
• Salt and freshly ground black pepper

 
     1. Place the potatoes in a sauce pan with enough water to cover
         them. Bring to a boil and simmer for 15 minutes. Drain and set
         aside.
 
     2. Cut the beef into ¼ inch bite size slices. Dredge the beef in the
          flour. Heat the oil in a nonstick sauté pan. When the oil is hot,
          add the beef  and brown on all sides.

     3. Remove the beef with a slotted spoon. Set aside. Add the garlic,
         onions and mushrooms. Sauté until softened. Add the wine and
         simmer until reduced in ½. Add the broth, potato, bay leaf, parsley,
         salt and pepper. Bring the broth to a boil. Cover and simmer for 
         30 minutes.

     4. Add the sour cream and stir to blend. If the stroganoff becomes
         too thick, add a little water or broth.