Thursday, November 13, 2008

Beef Stroganoff (using leftover beef)

16 oz cooked beef tenderloin (other other cut), cut in bite-size pieces
1/4 tsp salt
1/4 tsp pepper
1 tbl butter or margarine
1 medium onion, chopped
1/2 can reduced fat, lower-sodium cream of mushroom soup
1/4 c. fat free, lower-sodium beef broth
1 tsp Dijon mustard
1/4 c. reduced fat or fat free sour cream

Spray a large nonstick skillet with cooking spray. Melt butter in the skillet over medium-high heat and saute onion until golden. Add beef and beef broth and stir. Reduce heat to low. Add salt, pepper, mustard and sour cream and cook, stirring often (do not allow to boil or the sour cream will separate), until heated through.

4 servings

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