Ingredients

• 2 Tbsp. butter or margarine
• 12 oz. beef tenderloin, thinly sliced
• 1 lb. fresh mushrooms, quartered
• 1/2 c. chopped onions
• 1/2 tsp. dried dill weed
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 1/2 c. canned beef broth or water
• 1/2 c. reduced-fat sour cream
  

Directions

In a large non-stick skillet, melt butter or margarine over medium high heat. Add half of beef and cook until browned, turning once. Remove from skillet. Repeat with remaining beef. Add mushrooms, onions, dill, salt and pepper. Cook, stirring constantly, for 2 minutes. Add broth and return beef to skillet. Cook until heated through. Remove from heat and add sour cream. Stir until blended. Serve over cooked egg noodles.

Makes five servings.

Per serving: 220 calories, 13 grams of fat and 14 percent of the daily recommendation for iron.