Beef Stroganoff
1 1/2 cups uncooked bowtie or other shape pasta
1 pound beef tips (tenderloin or boneless beef top sirloin steak)
Vegetable cooking spray
¼teaspoon salt
1/8 teaspoon pepper ½ pound mushrooms, cut into ½-inch thick slices
1/3 cup coarsely chopped onion
1-2 tablespoons all-purpose flour
¾cup ready-to-serve beef broth
2 tablespoons sliced green onion
¼cup light sour cream
Cook pasta according to package directions.
Keep warm. Meanwhile trim fat from beef; cut into 11/2-inch pieces.
Spray large nonstick skillet with cooking spray.
Heat skillet over medium-high heat until hot.
Add beef (half at a time) and sauté 1-2 minutes or until outside surface
is no
longer pink.
Remove from skillet, season with salt and pepper.
Keep warm.
In same skillet, cook and stir mushrooms and onion with a couple of
sprays of oil
for2 minutes or until tender.
Stir in flour and cook, stirring, for a minute.
Then, slowly add in broth, stirring to dissolve any small clumps.
Cook and let sauce reduce for several minutes.
When sauce has thickened, return beef to skillet, stir and heat through.
Serve beef mixture over warmed pasta.
Sprinkle with green onions and pass sour cream to dollop on top.
Makes 4 servings.
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