TLC Cooking "Beef Stroganoff"

Beef Stroganoff

YIELD Makes 4 servings
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INGREDIENTS

1	tablespoon cooking oil
1	pound beef tenderloin steaks or pork tenderloin, cut into bite-size pieces
1/2	teaspoon each salt and white pepper
Pinch cayenne pepper
1	package (8 ounces) sliced white mushrooms
3/4	cup water
1/2	cup fat-free or reduced-fat sour cream
1/2	pound dry spinach noodles or pasta, cooked and drained

PREPARATION:

Heat oil in 12-inch nonstick skillet over medium-high heat. Add beef or pork; cook, stirring, until cooked through and lightly browned, 6 to 8 minutes.
Add salt, pepper, cayenne and mushrooms. Cook, stirring, 5 minutes.
Add water. Bring to a boil; reduce heat; simmer, covered, until meat is tender, about 25 minutes. Add 1/4 cup water, if needed, to prevent pan from boiling dry.
Add sour cream, stirring until heated through. Do not boil.
To serve: Divide noodles equally among 4 plates. Spoon stroganoff over noodles.

Tip

Garnish, if desired, with julienned strips of 1 seeded fresh (or jarred) red bell pepper.

This recipe appears in: Beef