| 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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