'Leftover' Beef Stroganoff

1 tablespoon butter2 tablespoons oil, divided 1/4 pound mushrooms, sliced 1/2 medium onion, cut in large pieces8 ounces cooked, boneless sirloin steak, about 3/4-inch thick, sliced into 1 1/2-by- 1/4 inch strips 1/2 teaspoon salt 1/4 teaspoon pepper1 clove garlic, minced 1/2 cup beef broth 1/8 teaspoon dried thyme 1/2 teaspoon Worcestershire sauce 1/2 small bay leaf 1/2 cup sour cream (may use low-fat)Parsley for garnishHeat butter and 1 tablespoon of oil in skillet, add mushrooms and sauté until tender. Remove from pan.Add remaining 1 tablespoon oil and sauté onion about 3 minutes on medium heat until lightly browned. Remove with slotted spoon.Add meat to pan, season with salt and pepper and cook on both sides, 2 to 3 minutes, adding garlic near the end. Pour in beef broth and sprinkle with thyme. Add Worcestershire sauce, bay leaf and half the onions. Cover and simmer 25-30 minutes until meat is fork tender.Remove bay leaf; stir in mushrooms and remaining onion and adjust seasoning to taste. Stir in sour cream, but do not boil or it will curdle. Serve on bed of noodles, sprinkle with parsley. Serve with green vegetable and salad.Serves two.Nutrition values per serving: 626 calories, 48 g fat (19 g saturated), 9 g carbohydrates, 1 g fiber, 36 g protein, 149 mg cholesterol, 741 mg sodium.