Beef Stroganoff-Light - cooking recipe

Ingredients

1 lb. beef tenderloin with fat trimmed off
5 Tbsp. all-purpose flour
salt (optional)
nonstick cooking spray
2 c. sliced fresh mushrooms
1/2 c. chopped onion
1 crushed clove garlic
3 Tbsp. beef broth from Vinorr bouillon
1 1/2 Tbsp. tomato paste
1 1/4 c. water
1 c. nonfat sour cream
1/4 c. red wine or dry sherry
hot cooked egg noodles

Preparation

Partially freeze meat.
Thinly slice across the grain into bite-sized strips.
Combine 1 tablespoon flour and 1/2 teaspoon salt (optional).
Coat meat with flour mixture.
In nonstick skillet sprayed with cooking spray, brown meat on both sides.
Add the mushrooms, onions and garlic.
Cook 3 to 4 minutes or until onions are golden brown.
Remove the meat/mushroom/onion mixture from the skillet.
Add beef broth to pan drippings.
Stir in 2 tablespoons flour.
Add tomato paste and salt to season.
Stir in water.
Cook and stir over medium high heat until bubbly.
Cook up to 2 minutes longer, stirring frequently.
Combine sour cream and remaining flour.
Return meat/mushroom mixture and wine; heat but do not boil.