VEGETABLE AND BEEF STROGANOFF WITH NOODLES1 tbsp plus 1 tsp extra light olive oil
2 medium onions, thinly sliced
1 medium red bell pepper, sliced/seed
10 oz boneless beef tenderloin*
1/2 tsp ground black pepper
1/2 cup low sodium tomato paste
3 tbsp chopped parsley
2 tbsp Worcestershire sauce
3 cups mushroom caps, 1/4-inch slices
2 cups snow peas**
2 cups low sodium beef broth
2 tbsp cornstarch dissolved in 1/2 cup water
3/4 cup nonfat sour cream
1 tbsp chopped dill
1 tsp chopped dill
6 cups cooked broad noodles
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.
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, Worcestershire sauce, sauteed onions and bell peppers, mushrooms, and snow peas. Continue to cook for five minutes. Remove from heat.
In medium sauce pan, bring beef broth to a boil. remove from heat and stir in dissolved cornstarch. Return to heat and boil, stirring constantly for thirty seconds or until mixture thickens. Remove pan from heat and cool slightly.
Gently stir in sour cream until just incorporated. Pour sauce over meat and vegetables and reheat gently (DO NOT BOIL!). Add dill.
Place noodles in large serving platter. Spoon meat, vegetables, and sauce over noodles.
*Pound and slice tenderloin diagonally into 5x1/4-inch strips.
**Trim and string snow peas cutting them into lengthwise strips.
Makes 8 servings
Each serving provides: 1 FA, 1 P, 4 V, and 10 optional calories.
Source:
Weight Watchers Magazine, December 1993