Saucy Cubed Steak
|Beef cubed steak||1 1⁄2 Pound|
|Semi condensed cream of mushroom soup||7 1⁄2 Ounce (1 Can)|
|Plain low-fat yogurt||1⁄3 Cup (5.33 tbs)|
|Dry white wine||1 Tablespoon|
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
Place meat in a 12x71/2x2-inch baking dish.
Cover with clear plastic wrap; vent by leaving a small area unsealed at the edge of the dish.
Micro-cook on 100% power (HIGH) for 6 to 8 minutes or till done, turning the meat and rearranging once.
Let meat stand, covered, while preparing sauce.
For sauce, in a 2-cup measure stir together the soup, yogurt, and wine.
Stir in mushrooms.
Micro-cook, uncovered, on 100% power (HIGH) for 3 to 4 minutes or till heated through, stirring once.
Transfer the meat to a serving platter.
Pour the sauce atop.
Sprinkle with paprika, if desired.