Beef Stroganoff

• 1 lb. flank steak
• 1 c. beef broth
• 1 c. chopped onion
• 1 lb. fresh mushrooms, cleaned and sliced
• 1/4 c. cold water
• 1 Tbsp. flour
• 1 Tbsp. cornstarch
• 1/4 c. low-fat plain yogurt at room temperature
• 1/2 tsp. paprika
• 3/4 tsp. salt
• 1/4 tsp. garlic powder
• 1/2 tsp. prepared mustard

1. Preheat broiler.
2. Broil steak 6 inches from heat until rare, about 5 minutes on each side.
3. Cut diagonally into thin, 2-inch strips, set aside.
4. In a large frying pan, bring broth to a boil. Add onion and mushrooms.
5. Simmer, covered, about 5 minutes until vegetables are tender.
6. Remove vegetables with a slotted spoon; set aside.
7. Simmer broth until reduced to 1/2 cup; remove from heat. Combine water, flour and cornstarch; mix well.
8. Stir into broth with a wire whisk.
9. Cook and stir over low heat until thickened, about 2 minutes.
10. Remove from heat.
11. Combine yogurt, paprika, salt, garlic powder and mustard.
12. Add to chicken broth, stirring until smooth.
13. Mix in reserved beef, onion and mushrooms.
14. Warm over very low heat, stirring constantly until hot, about 5 minutes.
15. Serve over noodles, if desired.

flank steak, beef broth, onion, fresh mushrooms, cold water, flour, cornstarch, lowfat plain yogurt, paprika, salt, garlic powder, mustard

Taken from www.cookbooks.com/Recipe-Details.aspx?id=550458 (may not work)