I use plain yogurt in this recipe.
Michele

Beef Stroganoff


Amount Measure Ingredient, Preparation Method

1 pound beef fajitas meat, fat removed
3 teaspoons vegetable oil
1/3 cup red onion, thinly sliced
1/2 pound mushrooms, thinly sliced
8 ounces fettucine, uncooked
2 teaspoons low sodium Worcestershire sauce
1/4 teaspoon paprika
1/8 teaspoon white pepper
1 tablespoon no salt added tomato paste
1/2 teaspoon dried thyme
1/4 teaspoon dry mustard
1/4 cup white wine
3/4 cup plain low fat yogurt
1 tablespoon cornstarch
1/4 teaspoon sugar
1/2 teaspoon salt


Slice beef into bite size pieces around 1/8 inch thick. Heat 1 teaspoon of
the oil in a wide frying pan over medium high heat. Add half the steak. Cook,
stirring, just until strips are browned on all sides; remove from pan. Repeat
with one more teaspoon of the oil and the rest of the steak. Add red onion and
mushrooms to the pan with the remaining teaspoon of oil, if needed. Cook,
stirring, until most of the liquid has evaporated and mushrooms are browned.
Meanwhile, in a 5 to 6 quart pan, cook the fettucini in 3 quarts of
boiling water just until tender, about 8 to 10 minutes.
To the mushroom mixture add Worcestershire sauce, paprika, pepper,
thyme, mustard, tomato paste, salt and white wine. Blend the
cornstarch and sugar into the yogurt and add to sauce mixture. Cook,
stirring, until sauce is bubbling and has thickened.
Return meat to pan, stirring to coat, and cook just until heated
through, about 1 minute.
Drain pasta and place on platter and top with meat mixture.

Per Serving (excluding unknown items): 515 Calories; 17g Fat (30.9%
calories from fat); 33g Protein; 53g Carbohydrate; 3g Dietary Fiber;
61mg Cholesterol; 399mg Sodium. Exchanges: 3 Grain(Starch); 3 Lean
Meat; 1 Vegetable; 0 Non Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.

NOTES : Vermouth can be substituted for the white wine. Shallots can
be substituted for the red onion.

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