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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This lightened-up Stroganoff from Beth Bries of Farley, Iowa is sure to become a family favorite. The tender strips of beef, sliced mushrooms and onion are coated in a pleasing sauce made with fat-free yogurt and served over noodles. Ingredients:
1 tablespoon cornstarch |
1 envelope onion mushroom soup mix |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 cup fat-free evaporated milk |
1 pound beef top sirloin steak, cut into thin strips |
2 teaspoons canola oil |
1/2 medium onion, sliced and separated into rings |
1 garlic clove, minced |
1-1/2 cups sliced fresh mushrooms |
1 cup (8 ounces) fat-free plain yogurt |
hot cooked noodles |
1 tablespoon minced fresh parsley |
Directions:
1. In a large saucepan, combine the first four ingredients. Gradually stir in the milk until blended. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from the heat; keep warm.
2. In a large nonstick skillet, brown beef in oil until no longer pink. Add onion and garlic; cook and stir for 2 minutes. Add mushrooms; cook 1 minute longer or until mushrooms are tender.
3. Reduce heat to low; stir in yogurt and reserved sauce. Cook and stir for 3-5 minutes on low until heated through. Serve with noodles; sprinkle with parsley. Yield: 4 servings.
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