Vegetable and Beef Stroganoff with Noodles

Vegetable and Beef Stroganoff with Noodles Ingredients

1 tb Extra light olive oil	3 c Mushroom caps, 1/4" slices
1 ts Extra light olive oil	2 c Snow peas**
2 md Onions, thinly sliced	2 c Beef broth
1 md Red bell pepper, sliced/seed	2 tb Cornstarch in 1/2 cup water
10 oz Boneless beef tenderloin*	3/4 c Nonfat sour cream
1/2 ts Ground black pepper	1 tb Chopped dill
1/2 c Low sodium tomato paste	1 ts Chopped dill
3 tb Chopped parsley	6 c Cooked broad noodles
2 tb Worcestshire sauce

Instructions for Vegetable and Beef Stroganoff with Noodles

* Pound and slice tenderloin diagonally into 5"x1/4" strips. ** Trim and string snow peas cutting them into lengthwise strips. 1. In a large skillet heat oil. Saute onions and bell peppers, stirring until barely softened, about 8 minutes. Remove vegetables with a slotted spoon and set aside. 2. In same skillet, brown beef slices on one side only for one minute. Sprinkle with pepper and turn slices over. Stir in tomato paste, parsley, worcestshire sauce, sauteed onions and bell peppers, mushrooms, and snow peas. Continue to cook for five minutes. Remove from heat. 3. In medium sauce pan, bring beef broth to a boil. remove from heat and stir in disloved cornstarch. Return to heat and boil, stirring constantly for thirty seconds or until mixture thickens. Remove pan from heat and cool slightly. 4. Gently stir in sour cream until just incorporated. Pour sauce over meat and vegetables and reheat gently (DO NOT BOIL!). Add dill. 5. Place noodles in large serving platter. Spoon meat, vegetables, and sauce over noodles. Each serving provides: 1 FA, 1 P, 4 V, and 10 optional calories. Weight Watchers Magazine, December 1993.

Main Ingredient: PastaCuisine: Uncategorized

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