Beef in Mushroom Sauce
Source of Recipe
Betty Crocker's Low-Fat
List of Ingredients
1 3/4 pounds lean beef boneless round steak -- about 1/2-inch thick
2 1/2 cups sliced fresh mushrooms -- (about 8 ounces)
1/2 cup chopped onion -- (about 1 medium)
1 clove garlic -- finely chopped
1/4 cup dry red wine
2 tablespoons cornstarch
1 10 1/2 ounce condensed beef broth
1/8 teaspoon pepper
3/4 cup plain nonfat yogurt
2 cups hot cooked rice
or cholesterol-free noodles
2 tablespoons chopped fresh parsleyRecipe
Trim fat from beef steak. Cut beef with grain into 2-inch strips. Cut strips diagonally across grain into 1/4-inch slices. (For ease in cutting, partially freeze beef about 1-1/2 hours.) Spray 10-inch nonstick skillet with nonstick cooking spray. Heat over medium-high heat. Stir beef, mushrooms, onion and garlic into skillet. Cook uncovered about 4 minutes, stirring frequently, until beef is no longer pink. Stir in wine.
Heat to boiling; reduce heat. Cover and simmer 10 minutes. Stir cornstarch into broth until dissolved. Stir into beef mixture. Cook over medium-high heat, stirring frequently, until thickened, about 2 minutes; remove from heat. Stir in pepper and yogurt. Heat to boiling; reduce heat. Cover and simmer 30 minutes, stirring occasionally, until beef is tender. Serve over rice. Sprinkle with parsley. Makes 4 servings.
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