"Updated" Beef Stroganoff

Ingredients:
1 1/2 cups farfalle (bow tie) pasta
1 pound beef tenderloin tips
Nonstick cooking spray
1/4 teaspoon salt
1/8 teaspoon pepper
3 cups fresh sliced mushrooms
1/3 cup coarsely chopped onion
2 teaspoons vegetable oil
1 to 2 tablespoons all-purpose flour
3/4 cup ready-to-serve beef broth
1 tablespoon sliced green onions
1/4 cup sour cream

Notes: One pound boneless beef top sirloin steak, cut 3/4 inch thick, may be used. Cut steak lengthwise and then crosswise into 1/4 inch-thick strips. You 'can' use a less expensive cut of meat*. *Might result in tough or chewy texture.

Directions:

Prepare pasta according to package directions; drain. Keep warm.
Meanwhile, trim fat from beef; cut into 1 by 1/2 inch pieces.

Spray large non-stick skillet with cooking spray. Heat skillet over medium-high heat until hot. Add beef in 2 batches and stir-fry for 1 or 2 minutes, until outside surface is no longer pink. Remove from skillet; keep warm. Season with salt & pepper.

In same skillet, cook mushrooms & onions in oil 2 minutes, until tender, stir in flour. Return beef to skillet; heat through.

Gradually add broth; Bring to a boil; cook and stir 2 minutes. Serve beef mixture over pasta. Sprinkle with green onions and dollop with sour cream.

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recipe by - perotheus.com

This work is licensed under a
Creative Commons License.