Beef Paprikash Stir Fry Recipe

• 1 tbsp. oil
• 2 lbs. beef tenderloin tips, partially frzn & sliced thin
• 2 lg. onions, sliced & cut in half
• 1 lg. red pepper, cut into strips
• 1 (8 ounce.) canned mushroom heads, liquid removed
• 4 tbsp. Hungarian paprika
• 3/4 c. Riesling wine
• 1 tbsp. molasses
• 1/4 c. picante sauce
• 1 c. strong beef broth
• 1 pound frzn green beans, cooked according to directions
• 1/4 c. cornstarch
• 1/2 c. lowfat sour cream
• 1/2 c. diced tomato

1. Add in oil to the wok, add in sliced thawed tenderloin and stir fry till seared (2 min).
2. Remove beef, add in onions to oil and stir till golden brown in color.
3. Add in red pepper, mushroom heads, paprika, Reisling wine, molasses, picante sauce, and 3/4 c. of broth and stir fry 1 minute.
4. Add in remaining beef broth to cornstarch and dissolve.
5. Stir cornstarch slurry into stir fry, add in beans, spoon about 1 c. of the sauce into the lowfat sour cream and blend.
6. Add in the lowfat sour cream mix back into the stir fry and simmer till warm.
7. Serve over brown rice or possibly warm noodles.
8. Garnish with lowfat sour cream and diced tomato.
9. Yield: 8 servings.

oil, beef tenderloin, onions, red pepper, mushroom, paprika, riesling wine, molasses, picante sauce, beef broth, green beans, cornstarch, sour cream, tomato

Taken from cookeatshare.com/recipes/beef-paprikash-stir-fry-26850 (may not work)