| 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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