Light Beef Stroganoff

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Light Beef Stroganoff

SERVES
4
COOK TIME
25 Min

Light Beef stroganoff sounds old world heavy and fancy, but we've changed it a bit. Our today version leaves in all the old-fashioned eastern European taste, but we took the hard work out.

What You'll Need

  • 1 pound lean boneless round steak
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 1 teaspoon reduce-calorie margarine
  • 2 cups sliced mushrooms, fresh or canned
  • 3 tablespoons dry red wine
  • 1 tablespoon cornstarch
  • 3/4 cup beef broth
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried dillweed
  • 8 ounces plain nonfat yogurt
  • 1 pound hot cooked noodles

What to Do

  1. Partially freeze the steak for easier slicing. Slice it diagonally across the grain into 1/2-inch slices; set aside.

  2. In a large skillet, sauté the onion and garlic in the margarine until tender. Add the steak and mushrooms to the skillet; cook, stirring constantly, until steak is browned. Add wine; reduce heat and simmer, covered, for 10 minutes. In a small bowl, dissolve cornstarch in broth; stir broth mixture into steak mixture. Cook, stirring constantly, until smooth and thickened.

  3. Remove skillet from heat; stir in pepper, dillweed, and yogurt. Serve over the noodles.

Notes

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