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Beef Stroganoff With Rice

Diet.Chef's picture
  Beef round steak 3⁄4 Pound, cut 1/2 inch thick and trimmed of fat
  Cooking oil 1 Tablespoon
  Sliced fresh mushrooms 2 Cup (32 tbs)
  Dry sherry 1⁄2 Cup (8 tbs)
  Water 1⁄2 Cup (8 tbs)
  Instant beef bouillon granules 1⁄2 Teaspoon
  Plain yogurt 8 Ounce (1 Carton)
  All purpose flour 1 Tablespoon
  Sugar 1 Teaspoon
  Salt 3⁄4 Teaspoon
  Pepper 1 Dash
  Hot cooked rice 2 Cup (32 tbs)

Partially freeze steak.
Thinly slice across grain into bite-size strips.
In skillet brown meat, half at a time, in hot oil for 2 to 4 minutes.
Remove meat from skillet.
Add sliced mushrooms to skillet; cook for 2 to 3 minutes or till tender.
Remove mushrooms.
Add sherry, water, and bouillon granules to skillet; bring to boiling.
Cook, uncovered, over high heat about 3 minutes or till liquid is reduced to 1/3 cup.
Combine yogurt, flour, sugar, salt, and pepper; mix well.
Stir yogurt mixture into liquid in skillet; stir in meat and mushrooms.
Cook and stir over low heat till thickened and heated through; do not boll.

Recipe Summary

Difficulty Level: 
Main Dish

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