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Beef In Mushroom Sauce

Categories:
main dishes, beef

1 3/4 pound lean beef boneless round
steak; about 1/2-inch
thick
2 1/2 cups sliced fresh mushrooms
-- (about 8 ounces)
1/2 cup chopped onion (about 1
1 medium )
1 clove garlic; finely chopped
1/4 cup dry red wine
2 tablespoons cornstarch
1 can condensed; (10-1/2 ounces)
beef broth
1/8 teaspoon pepper
3/4 cup plain nonfat yogurt
2 cups hot cooked rice or
cholesterol-free noodles
2 tablespoons chopped fresh parsley

Trim fat from beef steak. Cut beef with grain into 2-inch strips. Cut strips diagonally across grain into 1/4-inch slices. (For ease in cutting, partially freeze beef about 1-1/2 hours.) Spray 10-inch nonstick skillet with nonstick cooking spray. Heat over medium-high heat. Stir beef, mushrooms, onion and garlic into skillet. Cook uncovered about 4 minutes, stirring frequently, until beef is no longer pink. Stir in wine. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Stir cornstarch into broth until dissolved. Stir into beef mixture. Cook over medium-high heat, stirring frequently, until thickened, about 2 minutes; remove from heat. Stir in pepper and yogurt. Heat to boiling; reduce heat. Cover and simmer 30 minutes, stirring occasionally, until beef is tender. Serve over rice. Sprinkle with parsley. 4 SERVINGS (ABOUT 1 CUP BEEF MIXTURE AND 1/2 CUP NOODLES EACH).




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NOTES : easy

Contributor: Betty Crocker's Low-Fat

Yield: 4 servings

Preparation Time: 0:00




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