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Ingredientes
- 1 tbsp. oil
- 2 lbs. beef tenderloin tips, partially frzn & sliced thin
- 2 lg. onions, sliced & cut in half
- 1 lg. red pepper, cut into strips
- 1 (8 ounce.) canned mushroom heads, liquid removed
- 4 tbsp. Hungarian paprika
- 3/4 c. Riesling wine
- 1 tbsp. molasses
- 1/4 c. picante sauce
- 1 c. strong beef broth
- 1 pound frzn green beans, cooked according to directions
- 1/4 c. cornstarch
- 1/2 c. lowfat sour cream
- 1/2 c. diced tomato
Direcciones
- Add in oil to the wok, add in sliced thawed tenderloin and stir fry till seared (2 min). Remove beef, add in onions to oil and stir till golden brown in color. Add in red pepper, mushroom heads, paprika, Reisling wine, molasses, picante sauce, and 3/4 c. of broth and stir fry 1 minute. Add in remaining beef broth to cornstarch and dissolve. Stir cornstarch slurry into stir fry, add in beans, spoon about 1 c. of the sauce into the lowfat sour cream and blend. Add in the lowfat sour cream mix back into the stir fry and simmer till warm. Serve over brown rice or possibly warm noodles. Garnish with lowfat sour cream and diced tomato. Yield: 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 226g | |
| Recipe makes 12 servings | |
| Calories 292 | |
| Calories from Fat 107 | 37% |
| Total Fat 11.93g | 15% |
| Saturated Fat 4.48g | 18% |
| Trans Fat 0.03g | |
| Cholesterol 67mg | 22% |
| Sodium 241mg | 10% |
| Potassium 587mg | 17% |
| Total Carbs 19.17g | 5% |
| Dietary Fiber 5.7g | 19% |
| Sugars 3.77g | 3% |
| Protein 24.43g | 39% |
