Beef stroganoff

Beef Stroganoff

¾ pound beef (round steak) 
8 ounces plain yogurt
1 tbs flour 
3 tbs tomato paste
1 tsp beef bouillon
 2 tsp Worcestershire sauce
½ tsp dried thyme 
¼ tsp dry mustard
2 cups mushroom
 ½ cup chopped onion
1 tbs margarine 
2 tbs dry white wine
2 cups cooked noodles

Partially freeze meat. Trim fat from meat and thinly slice meat across the grain into bite sized strips.

In a small bowl stir together the yogur and flour. Stir in tomato paste, bouillon granules, Worcestershire sauce, thyme, mustard and 1/8 tsp pepper. Set aside.

In a large skillet cook muschrooms and onion in margarine till tender, remove from skillet.

Add beef to skillet. Cook 2-4 minutes or until no longer pink. Remove from skillet

Add wine and 1/3 cup water to skillet. Bring to boiling. Stir yogurt mixture into skillet. Return meat, mushrooms, and onion to skillet. Cook and stir till thickened and bubbly. Cook 1 minute more. Serve over noodles.

Serves4

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