Mean & Lean Beef Stroganoff
Yield
4 servingsPrep
30 minCook
20 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
beef, round steak
cut 1/2 inch thick, trimmed of fat |
|
| 1 | tablespoon |
vegetable oil
|
|
| 2 | cups |
mushrooms
sliced, fresh |
|
| ½ | cup |
sherry
dry |
*
|
| ½ | cup |
water
|
|
| ½ | teaspoon |
beef stock
instant |
|
| 8 | ounce |
yogurt, plain
non-fat |
|
| 1 | tablespoon |
all-purpose flour
|
|
| 1 | teaspoon |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 1 | dash |
black pepper
|
*
|
| 2 | cups |
rice
hot, cooked |
|
| 1 | x |
parsley leaves
snipped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
beef, round steak
cut 1/2 inch thick, trimmed of fat |
|
| 15 | ml |
vegetable oil
|
|
| 473 | ml |
mushrooms
sliced, fresh |
|
| 118 | ml |
sherry
dry |
*
|
| 118 | ml |
water
|
|
| 2.5 | ml |
beef stock
instant |
|
| 231.2 | ml/g |
yogurt, plain
non-fat |
|
| 15 | ml |
all-purpose flour
|
|
| 5 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 1 | dash |
black pepper
|
*
|
| 473 | ml |
rice
hot, cooked |
|
| 1 | x |
parsley leaves
snipped |
*
|
Directions
Partially freeze the steak.
Thinly slice across the grain into bite-size strips.
In skillet, brown meat, half at a time, in hot oil for 2 to 4 minutes.
Remove meat from skillet.
Add sliced mushrooms to the skillet;cook for 2 to 3 minutes or until tender.
Remove mushrooms.
Add sherry, water and bouillon granules to the skillet; bring to boiling.
Cook, uncovered, over high heat 3 minutes or until liquid is reduced to ⅓ cup.
Combine yogurt, flour, sugar, salt and pepper; mix well.
Stir the low fat yogurt mixture into the liquid in the skillet; stir in meat and mushrooms.
Cook and stir over low heat until the mixture is thickened and heated through; DO NOT BOIL.
Serve over hot cooked rice.
Sprinkle the beef stroganoff mixture with snipped parsley, if desired.
