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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This version of the classic stroganoff, lowers fat dramatically ut still allowes for a tasty meal. Ingredients:
1 lb lean round steak (1/2-inch thick) |
1 tablespoon low-fat margarine |
1/2 cup onion (chopped) |
1 teaspoon garlic (minced) |
3 cups fresh mushrooms (sliced) |
1/4 cup red wine |
2 tablespoons cornstarch |
1 cup beef broth |
1/4 teaspoon pepper |
3/4 cup nonfat plain yogurt |
2 cups cooked noodles |
2 tablespoons parsley (chopped) |
Directions:
1. Trim fat from steak; cut beef with grain into 2 strips. Cut strips diagonally across grain into 1/4 slices.
2. Heat margarine in non-stick skillet until melted. Add onion and garlic; cook and stir over medium high heat until onion is tender.
3. Stir in beef & mushrooms; cook and stir until beef is no longer pink. Stir in wine; reduce heat. COVER and simmer 10 minutes.
4. Stir cornstarch into beef broth until dissolved; stir into meat mixture. Cook and stir over med-high heat until thickened; remove from heat.
5. Cover and simmer, stirring occasionally, until beef is tender, about 30 minutes. Serve over noodles; sprinkle with parsley.
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