Light Beef Stroganoff
- SERVES
- 4
- COOK TIME
- 25 Min
Light Beef stroganoff sounds old world heavy and fancy, but we've changed it a bit. Our today version leaves in all the old-fashioned eastern European taste, but we took the hard work out.
What You'll Need
- 1 pound lean boneless round steak
- 1/2 cup chopped onion
- 1 garlic clove, minced
- 1 teaspoon reduce-calorie margarine
- 2 cup sliced mushrooms, fresh or canned
- 3 tablespoon dry red wine
- 1 tablespoon cornstarch
- 3/4 cup beef broth
- 1/4 teaspoon pepper
- 1/4 teaspoon dried dillweed
- 8 ounce plain nonfat yogurt
- 1 pound hot cooked noodles
What to Do
- Partially freeze the steak for easier slicing. Slice it diagonally across the grain into 1/2-inch slices; set aside.
- In a large skillet, sauté the onion and garlic in the margarine until tender. Add the steak and mushrooms to the skillet; cook, stirring constantly, until steak is browned. Add wine; reduce heat and simmer, covered, for 10 minutes. In a small bowl, dissolve cornstarch in broth; stir broth mixture into steak mixture. Cook, stirring constantly, until smooth and thickened.
- Remove skillet from heat; stir in pepper, dillweed, and yogurt. Serve over the noodles.