| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Wisconsin | Beef, Diabetic, Main dish, Try it | 6 | Servings |
INGREDIENTS
| 1 | lb | Beef flank steak |
| 2 | c | Low-sodium beef broth |
| 1 | c | Chopped onion |
| 1 | lb | Fresh mushrooms; sliced |
| 1/4 | c | Cold water |
| 2 | tb | All-purpose flour |
| 2 | tb | Cornstarch |
| 1/2 | c | Plain fat-free yogurt |
| 1 | ts | Paprika |
| 1 | ts | Prepared mustard |
| 1/2 | ts | Garlic powder |
| Hot cooked noodles; (optional) |
INSTRUCTIONS
Broil steak 6 inches from the heat until rare, about 5 minutes on each side. Cut diagonally into thin strips; set aside and keep warm. In a large skillet, bring broth to a boil. Add onion and mushrooms; cover and simmer until tender, about 5 minutes. In a small bowl, mix cold water, flour and cornstarch until smooth. Whisk into broth; cook and stir over low heat until thickened and bubbly. Remove from heat. In a bowl, combine yogurt, paprika, mustard and garlic powder; add to broth and stir until smooth. Add the beef; cook over low heat, stirring constantly, until heated through, about 5 minutes. Serve over hot cooked noodles, if desired. Yield: 6 servings. Diabetic Exchange: One serving (without noodles) equals 2 meat, 1 vegetable, 1/2 starch; also, 239 calories; 103 mg sodium; 47 mg cholesterol; 13 g carbohydrate; 21 g protein; 11 g fat. Source: Taste of Home, Feb/Mar 95 Typed for you by Marjorie Scofield March 27, 1995 Recipe by: Vicki Raatz, Waterloo, Wisconsin Posted to KitMailbox Digest by Sandy <delite@flash.net> on Apr 9, 1998
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