BEEF STROGANOFF Makes 8 servings
Return to menu	Next main dish recipe
1 1/2 pounds rib-eye steak, very thinly sliced 1/2 medium onion, finely chopped 3 tablespoons butter, divided 3/4 pounds thinly sliced mushrooms (about 3 1/4 cups) Salt and pepper 1/4 cup white wine 1 cup sour cream 12-ounce bag pasta noodles, cooked according to package directions Chives Freeze steaks until they begin to get firm, then slice very thinly. Melt 1 tablespoon butter in pan, and saute onion for 2 minutes. Add beef and saute quickly for about 5 minutes. Stir so that beef will brown evenly. Remove the beef-onion mixture from the pan and keep it warm. Add the remaining 2 tablespoons butter to the pan and saute the mushrooms. Add the beef-onion mixture. Season with salt and pepper, nutmeg and basil. Add white wine and sour cream. Heat, but don't boil. Serve over hot noodles. Snip fresh chives over top.

Nutrition information: Calories per serving - 355
Calories from fat	78	Total Fat	8.6 g
Calories from Carbs	146	Total Carbohydrate	36.5 g
Calories from Protein	131	Total Protein	32.8 g
Cholesterol	83 mg	Sodium	435 mg
Weight Watchers Points: 7