2 tablespoons butter
12 ounces beef tenderloin (fillet), thinly sliced
1 pound mushrooms (about 6 cups), quartered
1/2 cup chopped onions
1/2 teaspoon dried dill weed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup dry white wine
1/2 cup reduced-fat sour cream
Servings: 4
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 5 minutes. Add wine and return beef to skillet. Cook until heated through, about 3 minutes. Remove from heat. Stir in sour cream until blended.
Yield: 4 to 5 portions
Notes: Making a newer, slimmer appearance is today's version of Beef Stroganoff. Named for the Russian diplomat, Count Stroganov, this typically high-cholesterol dish gets its more slenderizing creamy sauce from low-fat sour cream. And because the lean beef is sliced paper thin, it takes just minutes to prepare. What's more, an entire pound of chunky quartered mushrooms in this version means less meat is needed to achieve the recipe's characteristic heartiness.
Cuisine: Hungarian