Beef Stroganoff for the 21st Century

Ingredients

• 1 lb beef tenderloin steak
• 1 1/2 cups whole wheat bow tie pasta
• 1/2 lb mushroom, sliced
• 1/3 cup onion, chopped
• 2 teaspoons olive oil
• 2 tablespoons whole wheat flour
• 1 (10 1/2 ounce) can beef broth

Directions

1. 1

   Cook pasta according to package directions.

2. 2

   While pasta is cooking, trim fat from meat and cut into 1 x 1/2" pieces. Spray a large skillet with vegetable cooking spray. Heat skillet over medium-high heat until hot. Add beef and stir-fry 3-5 minutes until outside surface is no longer pink. Remove from skillet.

3. 3

   In the same skillet, add the olive oil and heat until hot. Add the onions and mushrooms and cook until tender, about 2-3 minutes.

4. 4

   Stir in the flour. Gradually add 1 cup beef broth, stirring until blended. Bring to boil. Cook and stir 2 minutes. Return beef to skillet and heat through. If stroganoff appears too thick, add more beef broth to thin as desired.

5. 5

   Salt and pepper to taste.

6. 6

   Serve beef mixture over pasta. Add dollop of sour cream, if desired.