Round Steak With Tomato Sauce
|Boneless beef top round steak||3⁄4 Pound (Cut 3/4 Inch Thick)|
|Plain non fat yogurt||8 Ounce (1 Carton)|
|Water||1⁄3 Cup (5.33 tbs)|
|Tomato paste||1 Tablespoon|
|Instant beef bouillon granules||2 Teaspoon|
|Nonstick cooking spray||1|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Shredded carrot||1⁄2 Cup (8 tbs)|
|Sliced green onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Dry red wine||2 Tablespoon|
|Hot cooked noodles||2 Cup (32 tbs)|
Trim separable fat from steak.
Partially freeze the beef.
Thinly slice, across the grain, into bite-size strips.
In a small bowl combine yogurt and cornstarch.
Stir in water, tomato paste, and bouillon granules; set aside.
Spray a cold large skillet with nonstick coating.
Preheat the skillet over medium heat.
Quickly brown the meat.
Remove meat from the skillet.
Add mushrooms, carrot, green onion, and garlic to the skillet.
Cook and stir till the onion is tender.
Add meat to the vegetable mixture.
Add the yogurt mixture.
Cook and stir till mixture is thickened and bubbly.
Cook and stir 2 minutes more.
Stir in the dry red wine.