Updated Beef Stroganoff

• 1 lb beef tenderloin steak
• 1 12 cups uncooked farfalle pasta (bow tie)
• vegetable oil cooking spray
• 14 teaspoon salt
• 14 teaspoon pepper
• 12 lb mushroom, cut into 1/2 inch slices
• 13 cup coarsely chopped onion
• 2 teaspoons vegetable oil
• 1 -2 tablespoon all-purpose flour
• 34 cup ready-to-serve beef broth
• 1 tablespoon sliced green onion
• 14 cup low-fat sour cream

1. Cook pasta according to package directions.
2. Keep warm.
3. Meanwhile trim fat from beef; cut into 1x1/2-inch pieces.
4. Spray large nonstick skillet with cooking spray.
5. Heat skillet over medium-high heat until hot.
6. Add beef (half at a time) and stir-fry 1 to 2 minutes or until outside surface is no longer pink.
7. Remove from skillet; keep warm.
8. Season with salt and pepper.
9. In same skillet, cook mushrooms and onion in oil 2 minutes or until tender; stir in flour.
10. Gradually add broth and sour cream, stirring until blended.
11. Bring to a boil; cook and stir 2 minutes.
12. Return beef to skillet; heat through.
13. Serve beef mixture over pasta.

beef tenderloin, pasta, vegetable oil cooking spray, salt, pepper, mushroom, onion, vegetable oil, flour, readytoserve beef broth, green onion, lowfat sour cream

Taken from www.food.com/recipe/updated-beef-stroganoff-44003 (may not work)