Beef Stroganoff II
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 white pepper
1 teaspoon olive oil
1 pound boneless beef sirloin steak, cut in half lengthwise and sliced into 1/4-inch pieces
6 ounces portobello or button mushrooms, sliced
8 ounces cooked mafalda or other wide noodles
12 ounces steamed baby carrots
Preperation:
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.
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