Creamy beef stroganoff

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 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

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