Beef Stroganoff

• 1 lb lean round steak (1/2-inch thick)
• 1 tablespoon low-fat margarine
• 12 cup onion (chopped)
• 1 teaspoon garlic (minced)
• 3 cups fresh mushrooms (sliced)
• 14 cup red wine
• 2 tablespoons cornstarch
• 1 cup beef broth
• 14 teaspoon pepper
• 34 cup nonfat plain yogurt
• 2 cups cooked noodles
• 2 tablespoons parsley (chopped)

1. Trim fat from steak; cut beef with grain into 2" strips.
2. Cut strips diagonally across grain into 1/4" slices.
3. Heat margarine in non-stick skillet until melted.
4. Add onion and garlic; cook and stir over medium high heat until onion is tender.
5. Stir in beef & mushrooms; cook and stir until beef is no longer pink.
6. Stir in wine; reduce heat.
7. COVER and simmer 10 minutes.
8. Stir cornstarch into beef broth until dissolved; stir into meat mixture.
9. Cook and stir over med-high heat until thickened; remove from heat.
10. Cover and simmer, stirring occasionally, until beef is tender, about 30 minutes.
11. Serve over noodles; sprinkle with parsley.

lean round steak, lowfat margarine, onion, garlic, fresh mushrooms, red wine, cornstarch, beef broth, pepper, nonfat plain yogurt, noodles, parsley

Taken from www.food.com/recipe/beef-stroganoff-308934 (may not work)