Recipe - Lean Sirloin Stroganoff

2 tablespoon Salad oil; (up to 3)
1 pound Boneless top sirloin steak
1/3 cup Shallots or sweet red onion
8 ounce Mushrooms
8 ounce Fettucine; (1 Pkg)
2 teaspoon Worcestershire
One fourth teaspoon Sweet Hungarian paprika
1/8 teaspoon Ground white pepper
One fourth cup Dry vermouth
Three fourths cup Plain lowfat yogurt
1 tablespoon Cornstarch
One fourth teaspoon Sugar
Salt
Parsley

Source: Sunset LF Cookbook

Trim meat of fat and cut into 1/8 inch thick, bite size srips. Thinly slice
shallots or red onion and mushrooms. Stir cornstarch into yogurt.

Heat 1 tsp oil in large nonstick frying pan over MED heat. Add One half beef.
Cook, stirring until meat is just brown on all sides; remove and repeat
process with rest of meat and another tsp oil. Put beef aside.

Add shallots and mushrooms to pan; add 1 more tsp oil (if necessary). Cook,
stirring, until almost all liquid has evaporated and mushrooms are browned.

Meanwhile, cook fettucine. Drain and keep warm on a serving platter.

To mushroom mixture, add Worcestershire, paprika, white pepper and
vermouth. Blend in yogurt mixture and sugar. Cook, stirring, until sauce is
bubbly and thickened. Return beef to pan and stir to coat; then cook,
stirring, just until heated through. Season to taste with salt. Spoon beef
mixture over pasta and sprinkle with parsley.

Serves: 4 Per serving: 435 cal (22%fat, 44%carb,34%prot), 10g total fat (3g
saturated fat), 46 g carb, 36 g protein, 147 mg cholesterol, 145 mg sodium
Posted to TNT Recipes Digest by Rod Grant rodgrant@magi.com on Mar 11,
1998