Beef Stroganoff

• 1 lb. trimmed beef tenderloin
• 1/4 c. low-fat butter
• 6 oz. sliced mushrooms
• 1/2 c. chopped onion
• 1 can low-fat beef broth
• 1/2 c. red wine
• 1 c. fat-free sour cream
• 2 1/2 Tbsp. flour
• 1 (12 oz.) pkg. egg noodles or rice

1. Slice beef into 1/4-inch thick and 1/4-inch wide strips. Brown quickly in 1/4 cup of butter in heavy skillet.
2. Push meat to one side and add mushrooms and onion.
3. Saute until tender, but not brown.
4. Add can of beef broth and red wine.
5. Heat just to boiling.
6. Simmer several minutes.
7. Blend cup of sour cream with 2 1/2 tablespoons of enriched flour; stir into broth.
8. Cook, stirring constantly, until thickened (sauce will be thin).
9. Add salt and pepper to taste.
10. Serve over hot noodles or rice.
11. Makes 4 to 5 servings.

trimmed beef tenderloin, lowfat butter, mushrooms, onion, lowfat beef broth, red wine, sour cream, flour, egg noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=799899 (may not work)