Beef Stroganoff - serves 4

12 oz boneless beef sirloin steak, cut 1/2-inch thick
8 oz light sour cream
2 tbsp all-purpose flour
1 tbsp reduced-sodium tomato paste
1/2 cup cold water
1 tsp instant beef bouillon granules
1/8 tsp pepper
6 oz fettuccine
2 cup sliced mushrooms
1/2 cup chopped onion
1 tbsp chopped parsley

Partially freeze beef; thinly slice across the grain into bite-size strips.
In small bowl, mix sour cream, flour and tomato paste. Stir in water, boullion and pepper; set aside.
Cook fettuccine according to package directions, except omit cooking oil and salt. Drain well.
Preheat skillet over medium heat. Add beef; stir-fry 3 to 4 minutes to desired doneness. Remove beef to plate.
Add mushrooms and onion to skillet; stir-fry 3 to 4 minutes until onion is tender. Add sour cream mixture; cook until thickened and bubbly.
Return meat to skillet; cook 2 minutes longer. Serve over fettuccine. Sprinkle with parsley.