Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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