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Beef Stroganoff
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Beef Stroganoff
Yield: Makes 6 servings
Portobello mushrooms are slightly more uncommon than the usual varieties–but the unbeatable meaty texture is well worth the effort.
Ingredients:
1
boneless beef top sirloin steak (about 1 pound)
1
large onion, cut lengthwise and thinly sliced
1/2
cup plain nonfat yogurt
1/2
cup reduced-fat sour cream
3
tablespoons chopped chives, divided
2
tablespoons all-purpose flour
1
tablespoon ketchup
2
teaspoons Dijon mustard
1/4
teaspoon salt
1/8
teaspoon white pepper
1
teaspoon olive oil
6
ounces portobello or button mushrooms, sliced
3-1/2
cups cooked wide noodles
12
ounces baby carrots, steamed
Preparation:
1.
Cut beef in half lengthwise, then crosswise into 1/4-inch slices; set aside.
2.
Heat large nonstick skillet over low heat; add onion. Cover; cook, stirring occasionally, 10 minutes or until tender. Remove onion from skillet; set aside.
3.
Combine yogurt, sour cream, 2 tablespoons chives, flour, ketchup, mustard, salt and pepper in small bowl; set aside.
4.
Heat oil in skillet over medium-high heat. Add beef and mushrooms; cook and stir 3 to 4 minutes or until beef is lightly browned. Return onion to skillet. Reduce heat to low. Stir in yogurt mixture until well blended and slightly thickened, about 2 minutes. Serve over noodles and carrots. Sprinkle with remaining 1 tablespoon chives.
Nutritional Information:
| Serving Size: about 1/2 cup noodles with 1/2 cup beef mixture and 1/2 cup cooked carrots | |
| Sodium | 256 mg |
| Protein | 22 g |
| Fiber | 2 g |
| Carbohydrate | 23 g |
| Cholesterol | 65 mg |
| Saturated Fat | 3 g |
| Total Fat | 7 g |
| Calories from Fat | 27 % |
| Calories | 246 |
Dietary Exchange:
| Meat | 2 |
| Vegetable | 1 |
| Starch | 1 |
| Fat | 1/2 |
This recipe appears in: European
