Vegetable and beef stroganoff with noodles
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Vegetable and beef stroganoff with noodles
  Beef    Noodles    Vegetables  
Last updated 6/12/2012 1:00:23 AM. Recipe ID 23518. Report a problem with this recipe.
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      Title: Vegetable and beef stroganoff with noodles
 Categories: Low-cal, Main dish, Meats, Vegetables
      Yield: 8 Servings
      1 T  Extra light olive oil
      1 ts Extra light olive oil
      2 md Onions, thinly sliced
      1 md Red bell pepper, sliced/seed
     10 oz Boneless beef tenderloin*
    1/2 ts Ground black pepper
    1/2 c  Low sodium tomato paste
      3 T  Chopped parsley
      2 T  Worcestshire sauce
      3 c  Mushroom caps, 1/4" slices
      2 c  Snow peas**
      2 c  Beef broth
      2 T  Cornstarch in 1/2 cup water
    3/4 c  Nonfat sour cream
      1 T  Chopped dill
      1 ts Chopped dill
      6 c  Cooked broad noodles
   * Pound and slice tenderloin diagonally into 5"x1/4" strips. ** Trim
  and string snow peas cutting them into lengthwise strips.
  1.  In a large skillet heat oil.  Saute onions and bell peppers,
  stirring until barely softened, about 8 minutes.  Remove vegetables
  with a slotted spoon and set aside.
  2.  In same skillet, brown beef slices on one side only for one
  minute. Sprinkle with pepper and turn slices over.  Stir in tomato
  paste, parsley, worcestshire sauce, sauteed onions and bell peppers,
  mushrooms, and snow peas.  Continue to cook for five minutes.  Remove
  from heat.
  3.  In medium sauce pan, bring beef broth to a boil.  remove from
  heat and stir in disloved cornstarch.  Return to heat and boil,
  stirring constantly for thirty seconds or until mixture thickens.
  Remove pan from heat and cool slightly.
  4.  Gently stir in sour cream until just incorporated.  Pour sauce
  over meat and vegetables and reheat gently (DO NOT BOIL!).  Add dill.
  5.  Place noodles in large serving platter.  Spoon meat, vegetables,
  and sauce over noodles.
  Each serving provides:  1 FA, 1 P, 4 V, and 10 optional calories.
  Weight Watchers Magazine, December 1993.

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Recipe ID 23518 (Apr 03, 2005)

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