| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
|
Beef, Main dish, Pasta |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Beef round or sirloin, cut into 2" strips |
| 2 |
tb |
Fresh lemon juice |
| 1 |
tb |
Worcestershire sauce |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Ground black pepper |
| 2 |
tb |
Vegetable oil |
| 2 |
lg |
Onion, diced |
| 1/2 |
lb |
Mushrooms, sliced |
| 1/2 |
c |
Beef broth |
| 2 |
tb |
All-purpose flour |
| 2 |
tb |
Tomato paste |
| 8 |
oz |
Reduced fat sour cream |
| 4 |
c |
Hot, cooked noodles |
| 12 |
|
Pimiento-stuffed green olives |
INSTRUCTIONS
1. Combine beef, lemon juice, worchestershire sauce, salt and pepper in
heavy-duty food storage bag; seal. Refrigerate 2 hours.
2. Heat 1 T oil in large skillet over med-high heat. Add onion; saute'
until golden brown, 3-5 min. Add mushrooms; saute until softened, 3-5 min.
Remove to bowl; keep warm.
3. Increase heat to high; heat remaining oil in same skillet. Add beef;
saute' 2 min. Reduce heat to low; stir in onions and mushrooms.
4. Whisk broth, flour and tomato paste in bowl until smooth. Stir into
skillet. Cook, stirring, until slightly thickened and bubbly, 2 min.
5. Stir in sour cream; don't boil. Serve over noodles; top with olives.
NOTES : per serving: 417 calories, 17 g. fat Recipe by: Family Circle 5/97
Posted to MC-Recipe Digest V1 #604 by "terily@tenet.edu" <terily@tenet.edu>
on May 11, 1997
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