Light Beef Stroganoff

By carvalhohm

Ingredients

• 1 pound lean boneless round steak
• 1/2 cup chopped onion
• 1 garlic clove, minced
• 1 teaspoon reduce-calorie margarine
• 2 cups sliced mushrooms, fresh or canned
• 3 tablespoons dry red wine
• 1 tablespoon cornstarch
• 3/4 cup beef broth
• 1/4 teaspoon pepper
• 1/4 teaspoon dried dillweed
• 8 ounces plain nonfat yogurt
• 1 pound hot cooked noodles

Details

Adapted from mrfood.com

Preparation

Step 1

Partially freeze steak for easier slicing. Slice it diagonally across the grain into 1/2-inch slices; set aside.

In large skillet, saute onion and garlic in margarine until tender. Add steak and mushrooms to skillet; cook, stirring constantly, until steak is browned. Add wine; reduce heat and simmer, covered, for 10 minutes. In small bowl, dissolve cornstarch in broth; stir broth mixture into steak mixture. Cook, stirring constantly, until smooth and thickened.

Remove skillet from heat; stir in pepper, dill weed, and yogurt. Serve over noodles.