Tuesday, October 1, 2013

Beef Stroganoff

1------------------large onion , cut lengthwise and thinly sliced
1/2 --------------cup plain nonfat yogurt
1/2 --------------cup reduced-fat sour cream
3 ----------------tablespoons chopped chives , divided
3 ----------------tablespoons all-purpose flour
2 -----------------teaspoons Dijon mustard
1/4 --------------teaspoon salt
1/8 --------------teaspoon white pepper
1 -----------------teaspoon olive oil
1 -----------------pound boneless sirloin steak , cut in half lenthwise and sliced into 1/4-nich pieces
6 -----------------ounces portobello or button mushrooms , sliced
8 -----------------ounces cooked mafalda or other wide noodles
12 ----------------ounces steamed baby carrots
1) Heat large nostick skillet over low heat ; add onion . Cover; cook , stirring occasionally , 10 minutes or until tender . Remove onion from skillet . Set aside.
2) Combine yogurt , sour cream , 2 tablespoons chives , flour, mustard , salt and pepper in a small bowl . set aside .
3) Heat oil in skillet over medium-high heat . Add beef and mushrooms ; cook and stir 3 to 4 minutes or until beef is lightly browned . Return onion to skillet . Reduce heat to low . Stir in yogurt mixture until well blended and slightly thickened , about 2 minutes . Serve over noodles and carrots .
Sprinkle with remaining 1 tablespoon chives .
Makes 6 serving

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