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CATEGORY CUISINE TAG YIELD
Meats, Vegetables 1 Servings

INGREDIENTS

1 lb Beef tenderloin tips
1 1/2 c Uncooked farfalle; ( bow tie ) pasta
1/2 lb Mushrooms; cut into 1/2 inch slices
1/3 c Coarsely chopped onion
2 ts Vegetable oil
1 tb All- purpose flour; (up to 2)
3/4 c Ready to serve beef broth
1 tb Sliced green onion
1/4 c Dairy sour half-and-half

INSTRUCTIONS

total prep time and cooking
25    minutes.
1. Cook pasta according to package directions. keep warm
2. Meanwhile trim fat from beef; cut into 1x1/2 in. pieces. spray large
nonstick skillet with vegetable cooking spray. heat skillet over
medium-high heat until hot. Add beef ( 1/2 at a time ) and stir fry 1 to 2
min. or until outside surface is no longer pink. Remove from skillet; keep
warm
3. In same skillet, cook mushrooms and onion in oil 2 mins. oe until
tender; stir in flour. Gradually add broth, stirring until blended. Bring
to a boil; cook and stir 2 mins. Return beef to skillet; heat through.
4. Serve beef mixture over pasta. Sprinkle with green onion; pass sour
half-and-half to dollop on top.
344    calories per serving sreving size; 1/4 of recipe
Posted to MM-Recipes Digest  by Deb <leadfoot@alpha.ultraweb.net> on Aug
19, 1998, converted by MM_Buster v2.0l.

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