Beef Stroganoff (9 ww pts)

By Rander9576

Ingredients

• 1 cup(s) canned beef broth, low-sodium
• 1 Tbsp all-purpose flour
• 1 tsp dry mustard
• 12 oz cooked beef fahita (John Soules food)
• 1/2 tsp table salt
• 1/4 tsp black pepper, freshly ground
• 1/2 tbsp extra virgin olive oil
• 1 cup chopped onion
• 8 oz fresh mushrooms, sliced
• 1/4 cup(2 oz) water
• 1/2 cup fat free greek yogurt
• 1 cup cooked green peas
• 4 cup(s) cooked egg noodles, hot

Details

Servings 2
Adapted from weightwatchers.com

Preparation

Step 1

With a whisk, stir the broth, flour, and mustard in a large nonstick skillet until blended and smooth. Cook over medium-high heat, stirring constantly, until the mixture comes to a boil and thickens, about 2 minutes. Pour into a small bowl and cover to keep warm. Wipe the skillet clean.

Add olive oil and onion to the skillet. Cook, stirring, until translucent, 3–5 minutes. Add the mushrooms, water, and pepper. Cook, stirring, until the mushrooms are tender, 3–4 minutes. Return the beef to the skillet with the onions and mushrooms. Cook, stirring occasionally, until just heated through, about 1 minute.

Rewhisk the sauce mixture and pour into the skillet, along with peas. Cook over medium-low heat, stirring occasionally, until the sauce is heated through, about 2 minutes. Stir in the yogurt. Pour over hot egg noodles. Yields 2⁄3 cup stew and 2⁄3 cup noodles per serving.