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Light Beef Stroganoff

southern.chef's picture
Ingredients
  Boneless round steak 1 Pound
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Low fat margarine 1 Teaspoon, melted
  Sliced mushrooms 2 Cup (32 tbs)
  Dry red wine 3 Tablespoon
  Cornstarch 1 Tablespoon
  Beef broth 3⁄4 Cup (12 tbs)
  Pepper 1⁄4 Teaspoon
  Dried dill weed 1⁄4 Teaspoon
  Low fat yogurt 8 Ounce
  Chopped parsley 2 Tablespoon
  Hot cooked noodles 2 Cup (32 tbs) (For Serving)
Directions

Partially freeze round steak, slice diagonally across the grain into 3 x 1/2-inch strips.
Set aside.
Saute onion and garlic in margarine until tender.
Add steak and mushrooms, cook, stirring constantly, until steak is browned.
Add wine, cover and simmer 10 minutes.
Dissolve cornstarch in broth, stir into beef mixture.
Cook, stirring constantly, until smooth and thickened.
Remove from heat, stir in pepper, dillweed, and yogurt.
Toss parsley with noodles.
Serve beef mixture over noodles.

Recipe Summary

Cuisine: 
American
Method: 
Saute
Interest: 
Gourmet
Servings: 
4

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