Low Carb Beef Recipes

Ingredients:

1 tbsp extra light olive oil
1 tsp extra light olive oil
2 medium onions, thinly sliced
1 medium red bell pepper, sliced/seed
10 oz boneless beef tenderloin*
1/2 tsp ground black pepper
1/2 cup low sodium tomato paste
3 tbsp chopped parsley
2 tbsp worcestshire sauce
3 cup mushroom caps, 1/4 slices
2 cup snow peas**
2 cup beef broth
2 tbsp cornstarch in 1/2 cup water
3/4 cup nonfat sour cream
1 tbsp chopped dill
1 tsp chopped dill
6 cup cooked broad noodles

Instructions:

* 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.

Servings: 8