Beef Stroganoff

• 1 lb. lean boneless sirloin
• 2 c. sliced fresh mushrooms
• 1 c. chopped onion
• 1 1/2 Tbsp. light margarine
• 1 1/2 Tbsp. flour
• 1 c. water
• 1 tsp. beef bouillon granules
• 1/2 c. plain nonfat yogurt, room temperature
• 1/4 c. low-fat sour cream
• 1/4 c. Burgundy wine
• 1/4 tsp. salt
• 3/4 tsp. pepper
• 3 c. cooked noodles (made without egg yolks to reduce fat)

1. Trim fat from steak and cut into thin strips.
2. Spray Pam in Dutch oven and put over medium-high heat until hot.
3. Add steak, mushrooms and onion.
4. Saute 10 minutes until steak is brown and vegetables are tender.
5. Remove from heat and drain well.
6. Melt margarine in pan over low heat; add flour, stirring until smooth. Cook about 1 minute, stirring constantly.
7. Gradually add water and bouillon.
8. Cook until thick and bubbly.
9. Combine yogurt and next 4 ingredients.
10. Add yogurt mixture and steak mixture to skillet. Cook over low heat for 5 minutes, stirring.
11. Do not boil.
12. Serve over cooked noodles.

sirloin, mushrooms, onion, light margarine, flour, water, beef bouillon granules, nonfat yogurt, lowfat sour cream, burgundy wine, salt, pepper, noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=447421 (may not work)