Serves: 6
Total Calories: 255

2 tablespoons cornstarch
1 cup water
1 pound lean boneless beef 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 water
1 teaspoon low-sodium beef bouillon granules
2 tablespoons nonfat sour cream
3 tablespoons chopped fresh chives
3 cups hot cooked mostaccioli

Stir cornstarch into water set aside. Trim fat from beef steak. Cut beef into thin strips, about 1 1/2x1/2 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.
1 Serving: Calories 205 (Calories from Fat 30) Fat 3g (Saturated 1g) Cholesterol 40mg Sodium 220mg Carbohydrate 27g (Dietary Fiber 2g) Protein 19g.

If you’re a fast eater and tend to overeat, try following this rule: Never have a spoon or fork in your hand when you have food in your mouth. Setting down your spoon or fork between bites will naturally slow you down and help you savor your food more.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 255
Calories from Fat: 106

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