---------- Recipe via Meal-Master (tm) v8.02
  
       Title: VEGETABLE AND BEEF STROGANOFF WITH NOODLES
  Categories: Low-cal, Main dish, Meats, Vegetables
       Yield: 8 servings
  
       1 tb 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 tb Chopped parsley
       2 tb Worcestshire sauce
       3 c  Mushroom caps, 1/4″ slices
       2 c  Snow peas**
       2 c  Beef broth
       2 tb Cornstarch in 1/2 cup water
     3/4 c  Nonfat sour cream
       1 tb 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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