| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef |
4 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Beef round steak, cut 1/2" |
|
|
Thick and trimmed of fat |
| 1 |
tb |
Cooking oil |
| 2 |
c |
Sliced fresh mushrooms |
| 1/2 |
c |
Dry sherry |
| 1/2 |
c |
Water |
| 1/2 |
ts |
Instant beef bouillon |
|
|
Granules |
| 1 |
|
8 ounce carton plain low |
|
|
Fat yogurt |
| 1 |
tb |
All purpose flour |
| 1 |
ts |
Sugar |
| 1/2 |
ts |
Salt |
|
|
Dash pepper |
| 2 |
c |
Hot cooked rice |
|
|
Snipped parsley (opt) |
INSTRUCTIONS
Partially freeze the steak.Thinly slice across the grain into bite-size
strips.In skillet,brown meat,half at a time, in hot oil for 2 to 4
minutes.Remove meat from skillet.Add sliced mushrooms to the skillet;cook
for 2 to 3 minutes or until tender.Remove mushrooms.Add sherry,water and
bouillon granules to the skillet;bring to boiling.Cook,uncovered,over high
heat 3 minutes or until liquid is reduced to 1/3 cup. Combine
yogurt,flour,sugar,salt and pepper;mix well.Stir the low fat yogurt mixture
into the liquid in the skillet;stir in meat and mushrooms.Cook and stir
over low heat until the mixture is thickened and heated through;DO NOT
BOIL.Serve over hot cooked rice.Sprinkle the beef stroganoff mixture with
snipped parsley,if desired.Makes 4 servings.
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