Stroganoff

Last night for the First Official Roommate Dinner I tried to combine a healthy "South Beach" version of chicken stroganoff, with beef stroganoff, which I thought McRoomie would like better.
It was kind of meh so I'm going to have to work on this.

Beef Stroganoff
1 lb or so of beef loin, thinly sliced (I freeze it for an hour or so to get it firm enough to slice easily)
1-2 cloves minced garlic
1 medium onion, chopped
1 medium red bell pepper, chopped
3 cups of sliced mushrooms
1/3 cup beef broth
1/4 French red wine
1 1/2 cups lowfat sour cream
salt and pepper
olive oil
whole wheat pappardelle pasta

Put the pasta water on to boil and chop your veggies and meat. Once the water is boiling, cook your pasta but don't forget about it or it will get gummy.
Put 1-2 tbsp of olive oil in a large pan and heat over medium high. Add garlic and onions and cook for a minute or two until fragrant and soft. Add bell pepper, mushrooms, broth and wine. It should be noted that while I liked the flavors I got from the broth and the wine, my sauce was a bit thin for my liking, so I might cut back. In fact, I might just use a tsp or so of the concentrated beef broth that comes in the little one cup packets from Trader Joe's, instead of mixing it with water as the directions on the package state. That way I'll get the meaty flavor, with a bit less liquid. The mushrooms added a ton of their own, so I think this would work well.
Lay strips of beef on top of mushrooms and cook for a minute or so, flipping and stirring as necessary to cook the meat.
Stir in the sour cream and salt and pepper to taste.
Drain the pasta and add it to the pan, stir to coat, serve, and ruminate over what you'll do differently next time. Consider sticking to the super yummy South Beach Swedish Meatball recipe from here on out.