Beef and Mushroom Stroganoff

Made this for dinner and I am already thinking about making it again!  Comfort food made healthier by Cooking Light.

Source: Cooking Light April 2013

Ingredients:
5 ounces uncooked wide egg noodles

1 tablespoon canola oil

1 pound beef tenderloin, trimmed and cut into 1-inch pieces

3/4 teaspoon salt, divided

1/2 teaspoon freshly ground black pepper, divided

1 cup thinly sliced leek

1 tablespoon chopped fresh thyme

2 teaspoons minced garlic

1 (6-ounce) package presliced shiitake mushrooms

1 tablespoon all-purpose flour

1/2 teaspoon hot paprika

1 cup unsalted beef stock

1/2 cup light sour cream

2 tablespoons chopped fresh parsley

 

Instructions:

 

1. Cook noodles according to package directions; drain.

 

2. Heat oil in a large skillet over high heat; swirl to coat. Add beef; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook 4 minutes or until browned, turning to brown on all sides. Remove beef from pan.

 

3. Reduce heat to medium-high. Add leek, thyme, garlic, and mushrooms; sauté 5 minutes or until lightly browned, stirring occasionally. Sprinkle mushroom mixture with flour and paprika; cook 30 seconds, stirring constantly. Add stock; bring to a boil. Reduce heat, and simmer 2 minutes or until sauce is thickened, stirring frequently. Stir in beef, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, and sour cream. Serve over noodles; sprinkle with parsley.