Beef Marsala Stroganoff

My husband loves beef stroganoff and chicken marsala so I got a little creative on a whim. It came out pretty good. I only had beef stew meat and it came out OK, but I think next time I would use a more quality cut of beef. My husband said he liked it just the way it was though.

1 1/2 lbs beef stew meat (or your beef cut of choice)
4 T flour
Salt/Pepper
1-2 T Olive Oil (I don't measure)
1 good size shallot - diced fine
2 cups washed, sliced mushrooms
1 cup low sodium low fat beef broth (give or take...I don't measure!)
1/2 cup of Sweet Marsala Wine (give or take...I don't measure!)
1/2 cup low fat sour cream (again...I don't measure so give or take)
Fresh Parsley
Cooked Egg Noodles to serve with

Cut meat into small pieces; place in bowl and salt and pepper meat, then coat meat with 2 T of flour (reserve other 2T of flour); Cook meat in olive oil in a large skillet until brown (it doesn't have to be completely cooked through). Take meat out of pan and set aside.

In skillet add in shallot and mushrooms. Saute a few minutes until cooked. Add in remaining 2 T of flour. Add in beef broth and wine and mix well. Add beef back into skillet. Cover and cook on medium heat for about 15 minutes, occasionally stirring. Add in sour cream and additional S&P and wine to taste. Serve over cooked egg noodles and top with fresh chopped parsley.

P.S. Leftovers freeze well too!