[pygmyhippo]

1 lb. lean beef boneless round steak, about 1/2 inch thick
1 TB margarine
1/2 cup chopped onion (1 medium)
1 clove garlic, finely chopped
3 cups sliced mushrooms (about 8 oz.)
1/4 cup dry red wine
2 TB cornstarch (or flour)
1 cup condensed beef broth
1/3 tsp. pepper
3/4 cup plain nonfat yogurt
2 cups cooked egg noodles
2 TB chopped parsley


Trim fat from beef and cut into 2-inch strips (or cubes), Heat margarine (or substitute oil) in skillet over medium heat. Cook onion and garlic, stirring occasionally, until onion is softened. Stir in beef and mushrooms. Cook about 7 minutes until beef is no longer pink. Stir in wine; reduce heat. Cover and simmer 10 minutes.

Mix cornstarch (or flour) and broth; stir into beef mixture. Cook over medium-high heat, stirring occasionally, until thickened; remove from heat. Stir in pepper and yogurt; reduce heat. Cover and simmer about 30 minutes, stirring occasionally until beef is tender.

Serve over noodles; sprinkle with parsley.



Enjoy! We really loved it. I used the very fine egg noodles.

280 calories per serving, 26 g. protein, 25 carbs, 7 g fat, 75 mg cholesterol, 460 mg sodium: 6 servings: 2/3 cup beef mixture, 12/ cup noodles in each serving