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BEEF STROGANOFF

Yield: 5 Portions

INGREDIENTS

• 2.00 tbsp butter
• 12.00 oz beef tenderloin (fillet), thinly sliced
• 1.00 lb mushrooms, quartered, (about 6 cups)
• 0.50 cup chopped onions
• 0.50 tsp dried dill weed
• 0.50 tsp salt
• 0.25 tsp ground black pepper
• 0.25 cup dry white wine
• 0.50 cup reduced-fat sour cream
 

DIRECTIONS

In a large non-stick skillet, melt 2 tablespoons butter over high heat.

Add beef, half at a time. Cook until browned on both sides, turning once, about 4 minutes; remove from skillet. Repeat with remaining beef.

Add mushrooms, onions, dill, salt and pepper; cook, stirring constantly, for 2 minutes.

Add wine and return beef to skillet.

Cook until heated through, about 3 minutes.

Remove from heat. Stir in sour cream until blended.
 

The Mushroom Council - www.mushroomcouncil.com