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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This good-for-you recipe proves you can still enjoy the flavor of beef stroganoff even when you're watching your diet.Vicki Raatz, Waterloo, Wisconsin Ingredients:
1 beef flank steak (1 pound) |
2 cups reduced-sodium beef broth |
1 pound sliced fresh mushrooms |
1 large onion, chopped |
2 tablespoons king arthur unbleached all-purpose flour |
2 tablespoons cornstarch |
1/4 cup cold water |
1/2 cup fat-free plain yogurt |
1 teaspoon paprika |
1 teaspoon prepared mustard |
1/2 teaspoon garlic powder |
hot cooked egg noodles, optional |
Directions:
1. Broil beef 4-6 in. from the heat for 6-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Set aside and keep warm.
2. Meanwhile, in a large skillet, bring broth to a boil. Add mushrooms and onion; cover and simmer until tender, about 5 minutes. In a small bowl, whisk the flour, cornstarch and water until smooth. Whisk into broth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat.
3. In another small bowl, combine the yogurt, paprika, mustard and garlic powder; stir into broth mixture until smooth. Cut beef diagonally into thin strips; add to broth mixture. Cook and stir over low heat until heated through. Serve with noodles if desired. Yield: 4 servings.
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