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|Recipe courtesy North Dakota Wheat Commission|
|3 cups mini lasagna, rotini or mostaccioli
1 pound beef tenderloin or boneless top sirloin
Vegetable cooking spray
1/4 teaspoon salt
1/8 teaspoon pepper
8 ounces fresh mushrooms, cut into 1/2-inch slices
1/3 cup coarsely chopped onion
2 teaspoons vegetable oil
1 to 2 tablespoons flour
3/4 cup ready-to-serve beef broth
1/4 cup reduced fat sour cream
1 tablespoon sliced green onion
|Cook pasta according to package directions. Keep warm.
Trim fat from beef; cut into 1 x 1/2 inch pieces. (For ease in slicing, beef should be partially frozen.) Spray large nonstick skillet with cooking spray. Heat skillet over medium-high heat until hot. Add beef (half at a time) and stir-fry 1 to 2 minutes or until outside surface is no longer pink. Remove from skillet; keep warm. Season with salt and pepper.
In same skillet, cook mushrooms and onion in oil 2 minutes or until tender; stir in flour. Gradually add broth, stirring until blended. Bring to a boil; cook and stir 2 minutes. Return beef to skillet; heat through. Serve over pasta. Sprinkle with green onion. Pass sour cream to dollop on top. Serves 4.
|Based on 4 servings, each provides 399 calories, 30g protein, 39g carbohydrates, 13g fat, 71mg cholesterol, 2.9g fiber, 339mg sodium.|