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| 1 x ca. 450 g | Beef tenderloin tips |
| 1 1/2 Tasse | Uncooked farfalle; ( bow tie ) pasta |
| 1/2 x ca. 450 g | Mushrooms; cut into 1/2 inch slices |
| 1/3 Tasse | onion coarsely chopped |
| 2 Teelöffel | vegetable oil |
| 1 Esslöffel | All- purpose flour; (up to 2) |
| 3/4 Tasse | Ready to serve beef broth |
| 1 Esslöffel | green onion sliced |
| 1/4 Tasse | Dairy sour half-and-half |
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total prep time and cooking 25 minutes.
1. Cook pasta according to package directions. Keep warm
2. Meanwhile trim fat from beef; cut into 1x1/2 in. Pieces. Spray large nonstick skillet with vegetable cooking spray. Heat skillet over medium-high heat until hot. Add beef ( 1/2 at a time ) and stir fry 1 to 2 min. Or until outside surface is no longer pink. Remove from skillet; keep warm
3. In same skillet, cook mushrooms and onion in oil 2 mins. Oe until tender; stir in flour. Gradually add broth, stirring until blended. Bring to a boil; cook and stir 2 mins. Return beef to skillet; heat through.
4. Serve beef mixture over pasta. Sprinkle with green onion; pass sour half-and-half to dollop on top.
344 calories per serving sreving size; 1/4 of recipe
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