Updated beef stroganoff

Yield: 4 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
2 tb All purpose flour
3/4 c Ready to serve beef broth
1 tb Sliced green onion
1/4 c Dairy sour half-and-half

Instructions:

cooking and preparation 25 minutes 1. Cook pasta according to package directions. Keep warm 2. Meanwhile trim fat from beef; cut into 1 x 1/2 inch 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 minutes or until outside surface is no longer pink. Remove from skillet; keep warm. Season with salt and pepper if desired. 3. In same skillet cook mushrooms and onion in oil 2 minutes or until tender; stir in flour. Gradually add broth stirring untl blended. Bring to a boil; cook and stir 2 minutes. 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. Nutritional information per serving: * 344 calories * 30 g protein * 13 g fat (5 g saturated fatty acids) * 121 calories from total fat (77 calories from fat in beef) * 77 mg cholesterol * 4.9 mg iron * 344 mg sodium * COOKFDN brings you this recipe with permission from: * Texas Beef Council -- http://www.txbeef.org