Sour cream sauce is a must in this classic, named for a 19th-century Russian count and diplomat. Stroganoff is usually served with a rice pilaf or noodles.

1 pound beef tenderloin or boneless sirloin steak, silver skin (for tenderloin) and all visible fat discarded
1/8 teaspoon pepper
1 teaspoon canola or corn oil
8 ounces button mushrooms, sliced
1 medium onion, sliced
2 cups fat-free, no-salt-added beef broth, heated
3 tablespoons all-purpose flour
2 tablespoons no-salt-added tomato paste
2 tablespoons dry sherry
1 teaspoon dry mustard
1/8 teaspoon dried oregano, crumbled
1/8 teaspoon dried dillweed, crumbled
1/4 cup fat-free or light sour cream

Cut the meat into thin strips about 2 inches long. Sprinkle with the pepper.

Heat a large nonstick skillet over medium-high heat. Add the oil and swirl to coat the bottom. Cook the beef for 1 minute.

Stir in the mushrooms and onion. Cook for 2 to 3 minutes, or until the onion is soft, stirring occasionally.

In a medium bowl, whisk together the broth and flour. Pour into the skillet. Bring to a boil. Reduce the heat and simmer for 2 to 3 minutes, or until thickened, stirring constantly.

In a small bowl, whisk together the remaining ingredients except the sour cream. Stir into the beef mixture. Simmer, covered, for 5 to 10 minutes, or until the beef is tender.

Transfer about 1/4 cup sauce to a small bowl. Whisk in the sour cream. Stir back into the skillet. Cook for 5 minutes, or until warmed through.