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 medium red bell pepper — cut into bite-size
3 cups sliced mushrooms (about 8 ounces)
1/4 cup water
1 teaspoon low-sodium beef bouillon
2 tablespoons nonfat sour cream
3 tablespoons chopped fresh
3 cups hot cooked mostaccioli
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,
until thickened. Stir in chives. Serve over