Beef Stroganoff-Light

• 1 lb. beef tenderloin with fat trimmed off
• 5 Tbsp. all-purpose flour
• salt (optional)
• nonstick cooking spray
• 2 c. sliced fresh mushrooms
• 1/2 c. chopped onion
• 1 crushed clove garlic
• 3 Tbsp. beef broth from Vinorr bouillon
• 1 1/2 Tbsp. tomato paste
• 1 1/4 c. water
• 1 c. nonfat sour cream
• 1/4 c. red wine or dry sherry
• hot cooked egg noodles

1. Partially freeze meat.
2. Thinly slice across the grain into bite-sized strips.
3. Combine 1 tablespoon flour and 1/2 teaspoon salt (optional).
4. Coat meat with flour mixture.
5. In nonstick skillet sprayed with cooking spray, brown meat on both sides.
6. Add the mushrooms, onions and garlic.
7. Cook 3 to 4 minutes or until onions are golden brown.
8. Remove the meat/mushroom/onion mixture from the skillet.
9. Add beef broth to pan drippings.
10. Stir in 2 tablespoons flour.
11. Add tomato paste and salt to season.
12. Stir in water.
13. Cook and stir over medium high heat until bubbly.
14. Cook up to 2 minutes longer, stirring frequently.
15. Combine sour cream and remaining flour.
16. Return meat/mushroom mixture and wine; heat but do not boil.

beef tenderloin, flour, salt, nonstick cooking spray, mushrooms, onion, clove garlic, beef broth from vinorr bouillon, tomato paste, water, nonfat sour cream, red wine, egg noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=962587 (may not work)