Title: Mean and Lean Beef Stroganoff
Categories: Beef
Yield: 4 Servings
| 3/4 | lb | Beef round steak, cut 1/2" |
| | | Thick and trimmed of fat |
| 1 | tb | Cooking oil |
| 2 | c | Sliced fresh mushrooms |
| 1/2 | c | Dry sherry |
| 1/2 | c | Water |
| 1/2 | ts | Instant beef bouillon |
| | | Granules |
| 1 | | 8 ounce carton plain low |
| | | Fat yogurt |
| 1 | tb | All purpose flour |
| 1 | ts | Sugar |
| 1/2 | ts | Salt |
| | | Dash pepper |
| 2 | c | Hot cooked rice |
| | | Snipped parsley (opt) |
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 1/3 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.Makes 4 servings.