Mushroom beef skillet,
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Beef flank steak |
| 2 | cups | Low-sodium beef broth |
| 1 | cup | Chopped onion |
| 1 | pounds | Fresh mushrooms; sliced |
| ¼ | cup | Cold water |
| 2 | tablespoons | All-purpose flour |
| 2 | tablespoons | Cornstarch |
| ½ | cup | Plain fat-free yogurt |
| 1 | teaspoon | Paprika |
| 1 | teaspoon | Prepared mustard |
| ½ | teaspoon | Garlic powder |
| Hot cooked noodles; (optional) | ||
Directions
Broil steak 6 inches from the heat until rare, about 5 minutes on each side. Cut diagonally into thin strips; set aside and keep warm. In a large skillet, bring broth to a boil. Add onion and mushrooms; cover and simmer until tender, about 5 minutes. In a small bowl, mix cold water, flour and cornstarch until smooth. Whisk into broth; cook and stir over low heat until thickened and bubbly. Remove from heat. In a bowl, combine yogurt, paprika, mustard and garlic powder; add to broth and stir until smooth. Add the beef; cook over low heat, stirring constantly, until heated through, about 5 minutes. Serve over hot cooked noodles, if desired. Yield: 6 servings.
Diabetic Exchange: One serving (without noodles) equals 2 meat, 1 vegetable, ½ starch; also, 239 calories; 103 mg sodium; 47 mg cholesterol; 13 g carbohydrate; 21 g protein; 11 g fat.
Source: Taste of Home, Feb/Mar 95 Typed for you by Marjorie Scofield March 27, 1995
Recipe by: Vicki Raatz, Waterloo, Wisconsin Posted to KitMailbox Digest by Sandy <delite@...> on Apr 9, 1998