Vegetable And Beef Stroganoff With Noodles

---------- Recipe via Meal-Master (tm) v8.02

Title: VEGETABLE AND BEEF STROGANOFF WITH NOODLES
Categories: Low-cal, Main dish, Meats, Vegetables
Yield: 8 servings

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

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