Recipe - Creamy Beef Stroganoff

1 teaspoon Olive oil; * see note
12 ounce Lean boneless sirloin steak;
trimmed and cut into strips
2 cup Sliced mushrooms
One half cup Low sodium chicken broth;
divided
1/3 cup Chopped yellow onion
1 Clove garlic; minced
1 One half teaspoon Paprika
4 ounce Wide egg noodles
One fourth cup Light sour cream
One fourth cup Plain nonfat yogurt
1 teaspoon Dried dill

1. In a large nonstick skillet, heat oil over mediumhigh heat. Add beef;
saute until browned, about 2 minutes. Place on a plate.

2. In same skillet over mediumhigh heat, cook mushrooms and One fourth cup of
broth for 5 minutes. Add the onion and garlic; saute for 3 minutes. Stir in
paprika until well blended. Add the remaining broth; cook for 4 minutes.

3. While the mushroom mixture is simmering, cook noodles according to
package directions, but do not add salt.

4. In a small bowl, combine sour cream and yogurt. Mix well; set aside.
Return the beef and any accumulated juices from plate to skillet; reduce
heat to low and stir gently. Stir sour cream mixture into skillet; heat
through.

5. Drain the noodles in a colander. Place on serving p;ates and top with
beef mixture. Sprinkle with dill and serve immediately.

NOTES : * Original recipe called for 2 tsp Olive Oil Calories: 265.7 (24.1%
from fat) Fat: 7.2g Cholesterol: 80mg Carbohydrate: 25.2g Fiber: 1.6g
Sodium: 137mg

Recipe by: Healthy Meals in Minutes

Posted to EATLF Digest by "Lisa Whittington" esordliw@pacbell.net on May
25, 1998