Here is how I make mine. Friends really seem to like it.
Michele
Beef Stroganoff Recipe By :Michele Wilson Serving Size : 4
Preparation Time :0:10 - Start to Finish Time: 0:45
Amount Measure Ingredient -- Preparation Method -------- ------------
-------------------------------- 1 pound beef fajitas meat
-- fat removed 3 teaspoons vegetable oil
1/3 cup red onion -- thinly sliced
2/2 pound mushrooms -- thinly sliced 8 ounces fettucine --
uncooked 2 teaspoons Worcestershire sauce
3/4 teaspoon paprika
4/8 teaspoon white pepper 1 tablespoon no salt added
tomato paste
5/2 teaspoon dried thyme
6/4 teaspoon dry mustard
7/4 cup white wine
8/4 cup plain low-fat yogurt 1 tablespoon cornstarch
9/4 teaspoon sugar
10/2 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: 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
11/2 Fat; 0 Other Carbohydrates.
NOTES : Vermouth can be substituted for the white wine.
Shallots can be substituted for the red onion.
I have more recipes at:
members.aol.comrecipes.htmOpen ↗
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: cdkitchen.comrfrOpen ↗ recipes.alastra.comrecipes.alastra.comOpen ↗