Quench MagazineVegetable and Beef Stroganoff with Noodles | Vegetables | Quench Magazine

Ingredients

• 1 T Extra light olive oil
• 1 ts Extra light olive oil
• 2 md Onions, thinly sliced
• 1 md Red bell pepper, sliced/seed
• 10 oz Boneless beef tenderloin*
• 1/2 ts Ground black pepper
• 1/2 c Low sodium tomato paste
• 3 T Chopped parsley
• 2 T Worcestshire sauce
• 3 c Mushroom caps, 1/4" slices
• 2 c Snow peas**
• 2 c Beef broth
• 2 T Cornstarch in 1/2 cup water
• 3/4 c Nonfat sour cream
• 1 t Chopped dill
• 6 c Cooked broad noodles