Light Beef Stroganoff
|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|
|Beef broth||3⁄4 Cup (12 tbs)|
|Dried dill weed||1⁄4 Teaspoon|
|Low fat yogurt||8 Ounce|
|Chopped parsley||2 Tablespoon|
|Hot cooked noodles||2 Cup (32 tbs) (For Serving)|
Partially freeze round steak, slice diagonally across the grain into 3 x 1/2-inch strips.
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.