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An easy, one-skillet take-off of the classic dish.

Stovetop Stroganoff

12 ounces beef tenderloin steak or beef sirloin steak

1 tablespoon butter or margarine

1 1/2 cups sliced fresh mushrooms

1 medium onion, cut into thin wedges

1 garlic clove, finely minced

2 cups water

4 ounces dry mafalda or fettuccine, broken

2 teaspoons beef base or bouillon granules

Freshly ground pepper to taste

1 cup (8-ounces) sour cream or plain yogurt

2 tablespoons all-purpose flour

1 tablespoon fresh snipped parsley

1. Trim fat from meat. Thinly slice meat across the grain into bite-size strips. (Partially freezing the meat makes it easier to slice thin.)
2. In a large skillet cook and stir the meat in butter until meat is brown. Remove meat from skillet; set aside.
3. Add mushrooms, onion, and garlic to skillet. cook and stir until vegetables are tender. Stir in the water, pasta, beef base or granules and pepper. Bring to boiling; reduce heat. cover and simmer about 12 minutes or until pasta is tender, stirring frequently.
4. Meanwhile, stir together sour cream or yogurt and flour, Stir sour cream mixture and parsley into the pasta mixture. Return meat strips to the skillet. Cook until bubbly, stirring gently. Cook and stir for 1 minute more.

Makes 4 servings.