Good Taste / February-March 2009

Beef Stroganoff

* 1 pounds beef, lean top round steak, cubed
* 2 teaspoon oil, vegetable
* 3/4 tablespoon onion(s), finely chopped
* 1 pounds mushrooms, sliced
* 1/4 teaspoon salt
* 1/4 teaspoon nutmeg, ground
* 1/2 teaspoon basil, dried
* 1/4 cup(s) wine, white
* 1 cup(s) yogurt, low-fat plain
* 6 cup(s) pasta, elbow macaroni, cooked in unsalted water

1. Cut beef into 1-inch cubes.

2. Heat 1 teaspoon oil in nonstick skillet. Sauté onion for two minutes.

3. Add beef and sauté for five minutes more. Turn to brown evenly. Remove from pan and keep hot.

4. Add remaining oil to pan and sauté mushrooms.

5. Add beef and onions to pan with seasonings.

6. Add wine and yogurt, and gently stir in. Heat, but do not boil.*

7. Serve with macaroni.

* If thickening is desired, use 2 teaspoons of cornstarch. The calorie content is the same as for flour, but cornstarch has double the thickening power.

 

Copyright © 2001-2009 A Woman's View. All rights reserved.

Top • Home • Subscribe • Advertise • Submit • Distribution • Contact
Support Our Advertisers • Organization Resources • Women Owned Business

Organization Resource List • Women Owned Businesses • Support Our Advertisers

 

Maintained by TEABROOKE
Website Design | SEO | Social Media Consulting

 

Related Sites | XMLSiteMap | Web Portal
Landing Zone SEO - Website | Search | Usability | Results | Goodness