Beef Stroganoff

• 12 oz. boneless beef sirloin, cut 1/2 to 3/4-inch thick
• 1 (8 oz.) carton low-fat sour cream
• 2 Tbsp. all-purpose flour
• 1 Tbsp. tomato paste
• 1/2 c. cold water
• 1 tsp. instant beef bouillon granules
• 1/8 tsp. pepper
• 6 oz. fettucine
• nonstick spray coating
• 2 c. sliced fresh mushrooms
• 1/2 c. chopped onion
• 1 clove garlic, minced
• 1 Tbsp. snipped parsley

1. Cut beef into bite size strips.
2. Mix together sour cream, flour and tomato paste.
3. Stir in water, bouillon and pepper; set aside. Cook fettucine according to package directions.
4. Omit salt and oil; drain well.
5. Meanwhile, spray cold large skillet with nonstick spray.
6. Preheat skillet over medium heat.
7. Add beef to hot skillet. Stir-fry 2 to 3 minutes.
8. Remove beef from skillet.
9. Add mushrooms, onions and garlic.
10. Stir-fry 3 to 4 minutes.
11. Add sour cream mixture to skillet.
12. Cook and stir over medium heat until thick and bubbly.
13. Return beef; cook for 2 more minutes.
14. Serve mixture over fettucine.
15. Garnish, if desired.

boneless beef sirloin, sour cream, flour, tomato paste, cold water, instant beef bouillon granules, pepper, fettucine, nonstick spray coating, mushrooms, onion, clove garlic, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1067039 (may not work)