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Beef in Mushroom Sauce




Source of Recipe


unknown


List of Ingredients




1 3/4 lb 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 Tbs cornstarch
1 10-1/2 ounce can condensed beef broth
1/8 tsp pepper
3/4 cup plain nonfat yogurt
2 cups hot cooked rice
or cholesterol-free noodles
2 Tbs chopped fresh parsley





Recipe



1 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.)
2 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.
3 SERVINGS (ABOUT 1 CUP BEEF MIXTURE AND 1/2 CUP NOODLES EACH).


Servings: 4