Beef Stroganoff the Editors of Publications International, Ltd.
Portobello mushrooms are slightly more uncommon than the usual varieties–but the unbeatable meaty texture is well worth the effort.
Makes 6 servings
|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|
|2||teaspoons Dijon mustard|
|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|
- 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.
|Serving Size:||about 1/2 cup noodles with 1/2 cup beef mixture and 1/2 cup cooked carrots|
|Calories from Fat||27 %|
|Total Fat||7 g|
|Saturated Fat||3 g|
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