Beef Stroganoff
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Beef Stroganoff
YIELD Makes 6 servings
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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:
- Cut beef in half lengthwise, then crosswise into 1/4-inch slices; set aside.
- Heat large nonstick skillet over low heat; add onion. Cover; cook, stirring occasionally, 10 minutes or until tender. Remove onion from skillet; set aside.
- Combine yogurt, sour cream, 2 tablespoons chives, flour, ketchup, mustard, salt and pepper in small bowl; set aside.
- 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.
This recipe appears in:
European
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 |
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