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Beef Stroganoff

Ingredients: 

1 large onion cut lengthwise,
and thinly sliced
1/2 cup plain nonfat yogurt
1/2 cup reduced-fat sour cream
3 tablespoons chopped chives divided
1 tablespoon all-purpose flour
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly-ground white pepper
1 teaspoon olive oil
1 pound boneless beef sirloin steak halved lengthwise,
and sliced into 1/4 pieces
6 ounces portobello or button mushrooms sliced
8 ounces cooked mafalda or other wide noodles
12 ounces steamed baby carrots

Yield: 

6 Servings

Method: 

Heat large nonstick skillet over low heat; add onion. Cover; cook, stirring occasionally, 10 minutes or until tender. Remove onion from skillet. Set aside.

Combine yogurt, sour cream, 2 tablespoons chives, flour, mustard, salt and pepper in small bowl. Set aside.

Heat oil in skillet over medium-high heat. Add beef and mushrooms; cook and stir 3 to 4 minutes or until beef is lightly browned.

Return onion to skillet. Reduce heat to low. Stir in yogurt mixture until well blended and slightly thickened, about 2 minutes.

Serve over noodles and carrots. Sprinkle with remaining 1 tablespoon chives.

This recipe yields 6 servings.

Exchanges Per Serving: 2 1/2 Meat, 2 Vegetable.

Nutrition Facts: Calories 179; Calories from fat 24%; Total Fat 5g; Saturated Fat 1g; Protein 20g; Carbohydrates 14g; Cholesterol 45mg; Sodium 190mg; Dietary Fiber 2g.