| 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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