Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 teaspoon | Olive oil; * see note |
| 12 ounces | Lean boneless sirloin steak; trimmed and cut into strips |
| 2 cups | Sliced mushrooms |
| ½ cup | Low sodium chicken broth; divided |
| ⅓ cup | Chopped yellow onion |
| 1 \N | Clove garlic; minced |
| 1½ teaspoon | Paprika |
| 4 ounces | Wide egg noodles |
| ¼ cup | Light sour cream |
| ¼ cup | Plain nonfat yogurt |
| 1 teaspoon | Dried dill |
1. In a large nonstick skillet, heat oil over medium-high heat. Add beef; saute until browned, about 2 minutes. Place on a plate.
2. In same skillet over medium-high heat, cook mushrooms and ¼ cup of broth for 5 minutes. Add the onion and garlic; saute for 3 minutes. Stir in paprika until well blended. Add the remaining broth; cook for 4 minutes.
3. While the mushroom mixture is simmering, cook noodles according to package directions, but do not add salt.
4. In a small bowl, combine sour cream and yogurt. Mix well; set aside.
Return the beef and any accumulated juices from plate to skillet; reduce heat to low and stir gently. Stir sour cream mixture into skillet; heat through.
5. Drain the noodles in a colander. Place on serving p;ates and top with beef mixture. Sprinkle with dill and serve immediately.
NOTES : * Original recipe called for 2 tsp Olive Oil Calories: 265.7 (24⅒% from fat) Fat: 7.2g Cholesterol: 80mg Carbohydrate: 25.2g Fiber: 1.6g Sodium: 137mg
Recipe by: Healthy Meals in Minutes Posted to EAT-LF Digest by "Lisa Whittington" <esordliw@...> on May 25, 1998