Beef Stroganoff

Serves 4.0
1/4th of total recipe
410.18 Calories per serving
Fat per serving: 10.49 g

Ingredients

1 cup - MILK, NONFAT, EVAPORATED (SKIM), canned
1 tbsp - CORNSTARCH
2.5 servings - ONION MUSHROOM SOUP, MIX, dry mix
12 oz - BEEF TOP SIRLOIN, BROILED, (SIRLOIN STRIP), trimmed to 0'' fat
1/4 large - ONION, RAW
1 clove - GARLIC, RAW
1 1/2 cup - MUSHROOM, RAW
8 oz - YOGURT, SKIM MILK, PLAIN
2 cups - EGG NOODLE, COOKED, ENRICHED
1 tbsp - PARSLEY, RAW

Directions

1) In a medium saucepan, stir together the evaporated milk and cornstarch until smooth.
2) Stir in the onion-mushroom soup mix and bring to a boil over medium heat, stirring constantly.
3) Remove the sauce from the heat, cover to keep warm.
4) Lightly spray an unheated large skillet with no-stick oil spray.
5) Add the sliced beef, onions and garlic. Cook while stirring over medium-high heat for 2 minutes.
6) Add the mushrooms. Cook and stir for about one additional minute (until the onions and mushrooms are tender).
7) Reduce the heat to low. Stir in the onion-mushroom sauce mixture. Then stir in the yogurt. Cook and stir just until heated through.
8) Serve over the hot noodles. Garnish with the fresh parsley.

Note: Avoid overheating - the yogurt will curdle if heated excessively.

Calories: 410.18 cal
Total Fat: 10.49 g