Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Salad oil; (up to 3) |
| 1 pounds | Boneless top sirloin steak |
| ⅓ cup | Shallots or sweet red onion |
| 8 ounces | Mushrooms |
| 8 ounces | Fettucine; (1 Pkg) |
| 2 teaspoons | Worcestershire |
| ¼ teaspoon | Sweet Hungarian paprika |
| ⅛ teaspoon | Ground white pepper |
| ¼ cup | Dry vermouth |
| ¾ cup | Plain low-fat yogurt |
| 1 tablespoon | Cornstarch |
| ¼ teaspoon | Sugar |
| Salt | |
| Parsley |
Source: Sunset LF Cookbook
Trim meat of fat and cut into ⅛ inch thick, bite size srips. Thinly slice shallots or red onion and mushrooms. Stir cornstarch into yogurt.
Heat 1 tsp oil in large non-stick frying pan over MED heat. Add ½ beef.
Cook, stirring until meat is just brown on all sides; remove and repeat process with rest of meat and another tsp oil. Put beef aside.
Add shallots and mushrooms to pan; add 1 more tsp oil (if necessary). Cook, stirring, until almost all liquid has evaporated and mushrooms are browned.
Meanwhile, cook fettucine. Drain and keep warm on a serving platter.
To mushroom mixture, add Worcestershire, paprika, white pepper and vermouth. Blend in yogurt mixture and sugar. Cook, stirring, until sauce is bubbly and thickened. Return beef to pan and stir to coat; then cook, stirring, just until heated through. Season to taste with salt. Spoon beef mixture over pasta and sprinkle with parsley.
Serves: 4 Per serving: 435 cal (22%fat, 44%carb,34%prot), 10g total fat (3g saturated fat), 46 g carb, 36 g protein, 147 mg cholesterol, 145 mg sodium Posted to TNT Recipes Digest by Rod Grant <rodgrant@...> on Mar 11, 1998