| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Lean round steak |
| 1/2 |
lb |
Mushrooms |
| 1 |
|
Onion, sliced |
| 2 |
tb |
Oil |
| 3 |
tb |
Flour |
| 2 |
c |
Beef broth |
| 2 |
tb |
Tomato paste |
| 1 |
ts |
Dry mustard |
| 1/4 |
ts |
Oregano |
| 1/4 |
ts |
Dill weed |
| 2 |
tb |
Dry white wine |
| 1/3 |
c |
Low-fat yogurt |
INSTRUCTIONS
Remove any fat from the meat and cut into thin strips about 2-inches long.
Sprinkle with freshly ground pepper and let stand in cool place for 2 hours
in heavy skillet (cast iron if possible). Saute mushrooms until tender;
remove from skillet. Saute onion in same pan until transparent. Brown meat
on all sides and remove from skillet. Add flour to oil in skillet; add
broth and stir until thick. Add tomato paste, mustard, oregano, dill weed
and wine. Blend well. Combine sauce with meat and all ingredients in top of
double boiler. Cook for 20 minutes. Beat yogurt to prevent curdling. Blend
in beaten yogurt 5 minutes before serving. Serves 6. Posted to Digest
eat-lf.v097.n169 by Corbin <corbin@misslink.net> on Jul 04, 1997
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