pound beef tenderloin steaks or pork tenderloin, cut into bite-size pieces
1/2
teaspoon salt
1/2
teaspoon white pepper
Pinch ground red pepper
1
package (8 ounces) sliced white mushrooms
3/4
cup water
1/2
cup fat-free or reduced-fat sour cream
1/2
pound dry spinach noodles or pasta, cooked and drained
1. Heat oil in 12-inch nonstick skillet over medium-high heat. Add beef or pork; cook, stirring, until cooked through and lightly browned, 6 to 8 minutes.
2. Add salt, white pepper, red pepper and mushrooms. Cook, stirring, 5 minutes.
3. Add water. Bring to a boil; reduce heat; simmer, covered, until meat is tender, about 25 minutes. Add 1/4 cup water, if needed, to prevent pan from boiling dry.
4. Add sour cream, stirring until heated through. Do not boil.
5. To serve: Divide noodles equally among 4 plates. Spoon stroganoff over noodles.
Tip
Garnish, if desired, with julienned strips of 1 seeded fresh (or jarred) red bell pepper.
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