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    Beef Stroganoff

    Source of Recipe

    1 teaspoon olive oil
    12 ounces lean boneless sirloin steak trimmed and cut into strips
    2 cups sliced mushrooms
    1/2 cup low sodium chicken broth , divided
    1/3 cup chopped yellow onion
    1 clove garlic , minced
    1 1/2 teaspoons paprika
    4 ounces wide egg noodles
    1/4 cup light sour cream
    1/4 cup plain nonfat yogurt
    1 teaspoon dried dill

    1. In a large nonstick skillet, heat oil over medium-high heat. Add beef;saute until browned, about 2 minutes. Place on a plate.

    2. In same skillet over medium-high heat, cook mushrooms and 1/4 cup of broth for 5 minutes. Add the onion and garlic; saute for 3 minutes. stir in paprika until well blended. Add the remaining broth; cook for 4 minutes.

    3. While the mushroom mixture is simmering, cook noodles according to package directions, but do not add salt.

    4. In a small bowl, combine sour cream and yogurt. Mix well; set aside. Return the beef and any accumulated juices from plate to skillet; reduce heat to low and stir gently. Stir sour cream mixture into skillet; heat through.

    5. Drain the noodles in a colander. Place on serving plates and top with beef mixture. Sprinkle with dill and serve immediately.

    serves 4

    Calories: 265.7 (24.1% from fat)
    Fat: 7.2g
    Cholesterol: 80mg
    Carbohydrate: 25.2g
    Fiber: 1.6g
    Sodium: 137mg




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