Beef Stroganoff

INGREDIENTS

• 2 tablespoons butter
  
• 12 ounces beef tenderloin (filet), thinly sliced
  
• 1 pound Modern fresh white mushrooms, cleaned, trimmed and quartered,
  (about 5 cups)
  
• 1/2 cup chopped onion
  
• 1-1/2 teaspoons fresh dill or 1/2 teaspoon dried dillweed
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon ground black pepper
  
• 1/4 cup dry white wine
  
• 1/2 cup reduced-fat sour cream

INSTRUCTIONS

This is the perfect dish to serve when entertaining after a busy day. The Stroganoff cooks in about 10 minutes. Just serve with broccoli spears and a good bottle of wine and enjoy the evening.

In large non-stick skillet, melt butter over high heat. Add beef, half at time. Cook, turning once, until browned on both sides, about 4 minutes; remove from skillet. Repeat with remaining beef. Add mushrooms, onion, 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. Serve over noodles, if desired.

Yield: 4 to 5 servings