Beef in Creamy Mushroom Sauce

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Ingredients

2 tablespoons cornstarch
1 cup water
1 pound lean beef boneless sirloin steak -- about 1/2 inch thick
1 small onion -- chopped (about 1/4 cup)
1 clove garlic -- crushed
1/4 teaspoon salt
1/8 teaspoon pepper
1 medium red bell pepper -- cut into bite-size pieces
3 cups sliced mushrooms (about 8 ounces)
1/4 cup brandy
OR
1/4 cup water
1 teaspoon low-sodium beef bouillon granules
2 tablespoons nonfat sour cream
3 tablespoons chopped fresh chives
3 cups hot cooked mostaccioli

Procedures

Stir cornstarch into water; set aside. Trim fat from beef steak. Cut beef
into thin strips, about 1 1/2 ? 1/2 inch.

Spray 10-inch skillet with nonstick cooking spray; heat over medium-high
heat. Cook onion, garlic, salt and pepper in skillet about 3 minutes,
stirring frequently, until onion is tender. Stir in beef and bell pepper.
Cook about 4 minutes, stirring frequently until beef is no longer pink.
Stir in mushrooms.

Add brandy to skillet; sprinkle bouillon granules over beef mixture. Heat
to boiling; reduce heat. Cover and simmer 1 minute. Stir in sour cream.
Stir in cornstarch mixture. Cook over medium-high heat about 2 minutes,
stirring frequently, until thickened. Stir in chives. Serve over
mostaccioli.

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<h1>Beef in Creamy Mushroom Sauce</h1>
 Ingredients :
 2 tablespoons cornstarch 
1 cup water 
1 pound lean beef boneless sirloin steak -- about 1/2 inch thick 
1 small onion -- chopped (about 1/4 cup) 
1 clove garlic -- crushed 
1/4 teaspoon salt 
1/8 teaspoon pepper 
1 medium red bell pepper -- cut into bite-size pieces 
3 cups sliced mushrooms (about 8 ounces) 
1/4 cup brandy 
OR 
1/4 cup water 
1 teaspoon low-sodium beef bouillon granules 
2 tablespoons nonfat sour cream 
3 tablespoons chopped fresh chives 
3 cups hot cooked mostaccioli 
 <hr hieght="1">
 Procudures
 Stir cornstarch into water; set aside. Trim fat from beef steak. Cut beef 
into thin strips, about 1 1/2 ? 1/2 inch. 
 
Spray 10-inch skillet with nonstick cooking spray; heat over medium-high 
heat. Cook onion, garlic, salt and pepper in skillet about 3 minutes, 
stirring frequently, until onion is tender. Stir in beef and bell pepper. 
Cook about 4 minutes, stirring frequently until beef is no longer pink. 
Stir in mushrooms. 
 
Add brandy to skillet; sprinkle bouillon granules over beef mixture. Heat 
to boiling; reduce heat. Cover and simmer 1 minute. Stir in sour cream. 
Stir in cornstarch mixture. Cook over medium-high heat about 2 minutes, 
stirring frequently, until thickened. Stir in chives. Serve over 
mostaccioli. 
 
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