Beef Stroganoff-Modified

• 1 lb. stew meat
• 1 c. low-sodium beef bouillon
• 2 Tbsp. ketchup
• 1 clove garlic, minced
• 1 c. sliced mushrooms
• 1 medium onion, chopped
• 1 1/2 Tbsp. cornstarch
• 1/2 c. plain nonfat yogurt
• 1/2 c. light sour cream
• 4 c. hot cooked noodles

1. Cook beef in nonstick skillet over low heat until browned. Reserving 1/2 cup bouillon, stir remaining bouillon, ketchup and garlic into skillet.
2. Cover and simmer until beef is tender, 1 to 1 1/2 hours.
3. Stir in mushrooms and onion.
4. Stir together reserved bouillon and cornstarch until blended.
5. Add to beef mixture and stir.
6. Heat to boiling and boil 1 minute, stirring constantly. Remove from heat, stir in yogurt and light sour cream.
7. Serve beef over cooked noodles.

stew meat, beef bouillon, ketchup, clove garlic, mushrooms, onion, cornstarch, nonfat yogurt, light sour cream, noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=373871 (may not work)