1 lb. beef tenderloin tips 1 1/2 cups whole wheat bow tie pasta 1/2 lb. mushrooms, sliced 1/3 cup chopped onion 2 teaspoons olive oil 2 tablespoons whole wheat flour 1 (10.5 oz.) can beef broth
1. Cook pasta according to package directions. 2. While pasta is cooking, trim fat from meat and cut into 1 x 1/2" pieces. Spray a large skillet with vegetable cooking spray. Heat skillet over medium-high heat until hot. Add beef and stir-fry 3-5 minutes until outside surface is no longer pink. Remove from skillet. 3. In the same skillet, add the olive oil and heat until hot. Add the onions and mushrooms and cook until tender, about 2-3 minutes. 4. Stir in the flour. Gradually add 1 cup beef broth, stirring until blended. Bring to boil. Cook and stir 2 minutes. Return beef to skillet and heat through. If stroganoff appears too thick, add more beef broth to thin as desired. Salt and pepper to taste.
Serve beef mixture over pasta. Add dollop of sour cream, if desired.
Makes 4 servings (approx 4 oz beef and 3/8 cups pasta)
Here's what I do to make this spectacular: add a couple of Tablespoons of dry sherry, a pinch of freshly grated nutmeg and thicken it with a cup of Greek NF yogurt at the end, instead of flour. Better for you and added calcium!
YumYumYum! I added about 1/2 cup plain non-fat Greek yogurt stabilized with a tablespoon of flour because I didn't have any sour cream in the fridge. It came out wonderful and creamy. Comfort food for these early fall days!
I've always made something very similar to this, but used round steak. I add some carrots, and I don't use any sour cream. I found out ,that I don't need to use the flour for the meat, either. Browns nicely without it.
You can deglaze the pan used to cook the beef by adding the beef stock or red wine. onions and mushrooms can be added to beef while it's cooking. recipe needs garlic, either powder or fresh. add flour before adding wet ingredients to brown it and last thing put in is sour creme or yogurt.