Ingredients
1 pound beef tenderloin, cut into thin strips4 teaspoons canola oil, divided1/2 pound sliced fresh mushrooms1 large onion, thinly sliced2 garlic cloves, minced1/3 cup all-purpose flour1/2 teaspoon dried basil1/4 teaspoon salt1/8 teaspoon pepper1 can (14 ounces) beef broth3 tablespoons apple juice1 tablespoon tomato paste1/2 teaspoon Worcestershire sauce1/2 cup fat-free sour creamDash ground nutmegHot cooked yolk-free noodlesFresh basil leaves, optional
Preparation
In a large nonstick skillet or Dutch oven, brown beef in batches in 2 teaspoons oil over medium heat. Remove and keep warm. In the same skillet, saute the mushrooms, onion and garlic in remaining oil until tender.
Return meat to the pan. Sprinkle with flour, basil, salt and pepper; stir until blended. Add the broth, apple juice, tomato paste and Worcestershire sauce. Cook and stir over medium-low heat until meat is tender, 8-10 minutes. Stir in sour cream and nutmeg until blended (do not boil). Serve over noodles. Garnish with basil if desired.
