Title: Updated Beef Stroganoff
Categories: Beef Easy Mushroom Pasta
Yield: 4 Servings

1	lb	Beef tenderloin tips
1 1/2	c	Uncooked farfalle (bow-tie) pasta
1/2	lb	Mushrooms; cut into 1/2-inch sliced
1/3	c	Coarsely chopped onion
2	ts	Vegetable oil
1	tb	To 2 Tb all-purpose flour
3/4	c	Ready-to-serve beef broth
1	tb	Sliced green onion
1/4	c	Dairy sour half-and-half

Total prep and cooking time: 25 minutes.

1. Cook pasta according to package directions. Keep warm. 2. Meanwhile trim fat from beef; cut into 1 x 1/2-inch pieces. Spray large nonstick skillet with vegetable cooking spray. Heat skillet over medium heat until hot. Add beef (1/2 at a time) and stir-fry 1 to 2 minutes or until outside surface is no longer pink. Remove from skillet; keep warm. Season with salt and pepper, if desired. 3. In same skillet, cook mushrooms and onion in oil 2 minutes or until tender; stir in flour. Gradually add broth, stirring until blended. Bring to a boil; cook and stir 2 minutes. Return beef to skillet; heat through. 4. Serve beef mixture over pasta. Sprinkle with green onion; pass sour half-and-half to dollop on top.

Makes 4 servings.

Nutrition info per serving: 344 calories, 30g protein; 13g fat (5g saturated fatty acids); 121 calories from total fat (77 calories from fat in beef); 77mg cholerterol; 49mg iron; 344mg sodium

from Meat Board Test Kitchens for the "Skinny Beef Cookbook" posted by teri chesser

previous

next