Beef Stroganoff & Tangy Poppy Seed Fruit Salad

Beef Stroganoff
8 oz. fettuccine
12 oz. boneless beef sirloin, cut 1/2-inch thick
2 cups sliced fresh mushrooms
1/2 cup chopped onions
1 clove garlic, minced
3/4 cup fat-free beef stock, divided
Freshly ground pepper
2 Tbsp. flour
2 tsp. horseradish, or to taste
2/3 cup nonfat sour cream
1 tsp. lemon juice or apple cider vinegar

In a saucepan over medium heat, bring to boil 2 ½ quarts of water; cook fettuccine until tender. Drain and keep warm. Meanwhile, preheat skillet over medium heat. Stir-fry meat, half at a time, until just cooked through, about 3 minutes; remove to serving bowl and keep warm. In the same skillet, sauté mushrooms, onion and garlic, until onion is glossy, about 3 minutes. Return meat to pan; add ½ cup beef stock and pepper; bring to boil then reduce heat to low and simmer for 5 minutes. In a small bowl, blend flour and remaining ¼ cup beef stock until smooth; stir into meat and mushroom mixture. Cook and stir over low heat until thickened and bubbly; stir in horseradish and cook 2 additional minutes. Gradually stir in sour cream and lemon juice; heat through. Serve immediately over fettuccine.

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Tangy Poppy Seed Fruit Salad
1/4 tsp grated lime zest
2 Tbsp. lime juice
2 Tbsp. honey
1 tsp. poppy seeds
1 cup fresh strawberries, quartered
1 cup red or green seedless grapes, halved
1 kiwi, peeled, quartered lengthwise, and sliced
1 banana, sliced
1 cup fresh blueberries

Whisk together zest, juice, honey, and poppy seeds in a small bowl. Combine fruit in a large bowl and toss with dressing. Serve immediately.

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Laverne Diede
Rhonda Fitterer

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