Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Beef tenderloin tips
1 1/2 c Uncooked farfalle
-(bow tie pasta)
1/2 lb Mushrooms
-- cut into 1/2 inch slices
1/3 c Coarsely chopped onion
2 ts Vegetable oil
2 tb All purpose flour
3/4 c Ready to serve beef broth
1 tb Sliced green onion
1/4 c Dairy sour half-and-half

cooking and preparation 25 minutes

1. Cook pasta according to package directions. Keep warm

2. Meanwhile trim fat from beef; cut into 1 x 1/2 inch pieces. Spray
large nonstick skillet with vegetable cooking spray. Heat skillet over
medium-high heat until hot. Add beef (1/2 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, if desired.

3. In same skillet, cook mushrooms and onion in oil 2 minutes or until
tender; stir in flour. Gradually add broth, stirring untl blended.
Bring to a boil; cook and stir 2 minutes. Return beef to skillet;
heat through.

4. Serve beef mixture over pasta. Sprinkle with green onion; pass sour
half-and-half to dollop on top.

Nutritional information per serving:

* 344 calories * 30 g protein * 13 g fat (5 g saturated fatty acids)
* 121 calories from total fat (77 calories from fat in beef) * 77 mg
cholesterol * 4.9 mg iron * 344 mg sodium

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