Beef Stroganoff

Byerly’s


Ingredients:

1 ½ lbs. boneless top sirloin steak
2 Tbsp. Margarine
1 (8oz) pkg. Sliced mushrooms
½ cup minced onion
2 cloves garlic, minced (1 tsp)
1 (10 ½ oz.) can beef consommé
1/3 cup dry red wine
1/3 cup flour
1 Tbsp. Lite ketchup
½ tsp. Dijon mustard
1 (8oz) carton non-fat plain yogurt, room temperature
1 Tbsp. Cornstarch
1 (12oz) pkg. Extra broad cholesterol-free egg noodle substitute
Fresh chopped parsley (optional)

Preparation:

Cut meat diagonally into thin slices removing any visible fat. In large skillet, melt margarine over medium heat. Sauté mushrooms, onion and garlic until tender (5-6 min), stirring occasionally. Stir meat into skillet; cook over medium heat until meat is browned and most liquid has evaporated. Stir in consommé. Simmer, covered, until meat is tender (about 15 minutes). Shake wine and flour in tightly covered container; stir gradually into meat mixture. Heat to a boil; stirring constantly; boil and stir 1 minute. Stir in ketchup and mustard. In large bowl, combine yogurt and cornstarch; mix well. Remove 1 cup meat mixture from skillet; stir into yogurt. Spoon yogurt mixture into skillet, stirring gently; heat through. Do not boil. Cook noodles according to pkg. Directions; drain. Divide noodles and sauce evenly among 6 plates; sprinkle with parsley.