Vegetable & Beef Stroganoff with Noodles
Yield
8 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
extra light |
|
| 1 | teaspoon |
olive oil
extra light |
|
| 2 | medium |
onions
thinly sliced |
|
| 1 md Red bell pepper |
sweet red bell peppers
seeded, sliced |
*
|
|
| 10 | ounces |
beef, tenderloin
boneless |
|
| ½ | teaspoon |
black pepper
ground |
|
| ½ | cup |
tomato paste
low sodium |
|
| 3 | tablespoons |
parsley leaves
chopped |
|
| 2 | tablespoons |
worcestershire sauce
|
|
| 3 | cups |
mushrooms
|
*
|
| 2 | cups |
snow pea pods
|
|
| 2 | cups |
beef stock
|
|
| 2 | tablespoons |
cornstarch
in 1/2 cup water |
|
| ¾ | cup |
sour cream
non fat |
|
| 1 | tablespoon |
dill weed
chopped |
|
| 1 | teaspoon |
dill weed
chopped |
|
| 6 | cups |
noodles
broad |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
extra light |
|
| 5 | ml |
olive oil
extra light |
|
| 2 | medium |
onions
thinly sliced |
|
|
sweet red bell peppers
seeded, sliced |
*
|
||
| 289 | ml/g |
beef, tenderloin
boneless |
|
| 2.5 | ml |
black pepper
ground |
|
| 118 | ml |
tomato paste
low sodium |
|
| 45 | ml |
parsley leaves
chopped |
|
| 3E+1 | ml |
worcestershire sauce
|
|
| 7.1E+2 | ml |
mushrooms
|
*
|
| 473 | ml |
snow pea pods
|
|
| 473 | ml |
beef stock
|
|
| 3E+1 | ml |
cornstarch
in 1/2 cup water |
|
| 177 | ml |
sour cream
non fat |
|
| 15 | ml |
dill weed
chopped |
|
| 5 | ml |
dill weed
chopped |
|
| 1.4 | l |
noodles
broad |
|
Directions
- Pound and slice tenderloin diagonally into 5"x¼" strips.
** Trim and string snow peas cutting them into lengthwise strips.
- In a large skillet heat oil. Sauté 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 Sprinkle with pepper and turn slices over. Stir in tomato paste, parsley, worcestshire sauce, sautéed 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 disloved 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.
