Ed's No-fat Beef Stroganoff

Ingredients

2 lbs. filet of beef/trimmed - no fat, 1/2" cubes/strips
Red Wine
1 c onion, chopped fine
3 clove garlic, chopped fine
1/2 pound mushrooms sliced
3 Tbsp. flour
2 tsp of beef extract (Better than Bouillon)
1 Tbsp. catsup
salt and pepper
1 can (10 1/2oz) beef broth
1/4 cup dry white wine 
1 Tbsp. fresh dill, or 1 Tsp. dry dill weed
1 1/2 cup of sour cream (non-fat)
No Yolk Noodles
Some fresh dill and Nutmeg

Instructions

1. Brown meat in slow skillet with red wine to med- med rare. Remove meat and set aside
2. Add red wine to skillet and sauté onions, garlic and mushrooms
3. Add flour, meat-extract paste, catsup, salt, and pepper; stir until smooth. Gradually add bouillon; bring to boiling, stirring. Reduce heat; simmer 5 minutes.
4. Over low heat, add wine, snipped dill, and sour cream, stirring until well combined. Add beef; simmer just until sauce and beef are hot
5. Serve Stroganoff over egg noodles. Sprinkle noodles with dill, top with serving of Stroganoff and then sprinkle nutmeg over sauce.

Sometime in the 90s Ed Dresen took his trusty vintage (even at the time) McCall's cookbook and modified the Beef Stroganoff recipe to be a non-fat healthy version. I took notes as he made it one evening and noted his changes from the original McCall's version.