Beef Stroganoff(Low-Fat)

• 1 lb. lean beef boneless round steak, about 1/2 inch thick
• 1 Tbsp. reduced-calorie margarine
• 1/2 c. chopped onion (about 1 medium)
• 1 clove garlic, finely chopped
• 3 c. sliced mushrooms (about 8 oz.)
• 1/4 c. dry red wine or beef broth
• 2 Tbsp. cornstarch
• 1 c. beef broth
• 1/4 tsp. pepper
• 3/4 c. nonfat plain yogurt
• 2 c. hot cooked noodles or rice
• 2 Tbsp. chopped parsley

1. Trim fat from beef steak; cut beef with grain into 2-inch strips.
2. Cut strips diagonally across grain into 1/4-inch slices. (For ease in cutting, partially freeze beef, about 1 hour and 30 minutes.)
3. Heat margarine in a 10-inch nonstick skillet until melted.
4. Add onion and garlic; cook and stir over medium-high heat until onion is tender.
5. Stir in beef and mushrooms; cook and stir until beef is no longer pink.
6. Stir in wine; reduce heat.
7. Cover and simmer 10 minutes.

lean beef, margarine, onion, clove garlic, mushrooms, red wine, cornstarch, beef broth, pepper, nonfat plain yogurt, noodles, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=805305 (may not work)