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Beef Stroganoff

Ingredients
1 8 oz. package spinach fettuccine
1 pound mushrooms, sliced
2 teaspoons olive oil, divided
1 large onion, thinly sliced
1 pound Laura's Lean Boneless Sirloin, sliced thinly ¼ inch or less, across the grain.
1 tablespoon flour
1 cup reduced fat sour cream
½ teaspoon basil
¼ cup dry white wine
2 teaspoons Worcestershire sauce

Directions
1. Prepare the fettuccine according to package instructions.
2. Meanwhile, in a large non-stick frying pan over medium heat, sauté the mushrooms in 1 teaspoon olive oil until brown and most of the moisture is gone. Remove to another bowl, and cover to keep warm.
3. In the same pan, saute the onion until soft, adding another teaspoon of oil if necessary. Add to the mushroom bowl.
4. Turn the heat to medium-high, add 1 teaspoon of oil and half the meat, stirring just until brown. Do not overcook. Remove the meat and repeat with remaining steak. (Doing this in two batches keeps the skillet hot.)
5. Return the onions, mushroom and the meat to the pan. Whisk 1 tablespoon flour into sour cream and add to the meat mixture with the remaining ingredients. Salt and pepper to taste. Cook until slightly thickened, and heated through.
6. Serve the meat mixture on top of the pasta.

Makes 4 servings.

Cooking Tip: To slice the meat easily, try freezing the meat until it is firm, yet not frozen solid. You can even slice the meat ahead of time, cover it with white wine, and refrigerate for up to 2 days. Drain before using.

Nutritional Analysis Per Serving
CALORIES 415 (38% from fat); FAT 17.9g (sat 7.5g); PROTEIN 34.6g; CARB 28.2g; FIBER 2.2g; CHOL 110mg; IRON 17.2mg; SODIUM 163mg.

Diabetic Exchanges: 1 1/2 starch; 1 vegetable; 4 medium fat meat; 1 fat