Low-Fat Beef Stroganoff

• 1 lb. beef sirloin, cut in thin strips
• 2 Tbsp. margarine
• 1/4 c. flour, divided
• 8 oz. fresh mushrooms, sliced
• 1 medium onion, thinly sliced
• 1 clove garlic, minced
• 1 c. water
• 2 tsp. beef bouillon (powdered)
• 1 c. nonfat sour cream
• 1/2 c. nonfat plain yogurt
• 2 Tbsp. white wine

1. Toss meat in a plastic bag with 1 tablespoon flour.
2. Melt margarine in a large skillet over medium heat.
3. Add meat, stirring until meat loses most of pink color.
4. Stir in mushrooms, onion and garlic.
5. Cover and cook over medium heat, stirring frequently, until meat is cooked and vegetables are tender-crisp.
6. With slotted spoon, remove meat and vegetables to platter.
7. Blend water and flour.
8. Add bouillon and add to pan.
9. Over medium-high heat, stir until mixture is smooth and thick and bouillon is dissolved. Reduce heat to medium-low.
10. Return meat and vegetables to sauce. Stir in remaining ingredients.
11. Cook until heated through but not boiling.
12. Serve with noodles, rice or wild rice.

beef sirloin, margarine, flour, fresh mushrooms, onion, clove garlic, water, beef bouillon, nonfat sour cream, nonfat plain yogurt, white wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=993221 (may not work)