Beef Stroganoff

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Main Ingredient: Pasta, Beef
Menu Part: Entree
Cuisine Type: American
Serves: 5, six-ounce servings

Michael Atanasio, manager of food and nutrition at Overlook Medical Center in Summit, N.J., often takes well-known dishes and augments the recipes to make them healthier. One such recipe is the hospital’s Beef Stroganoff. Atanasio removed flour and substituted low-fat yogurt for sour cream to make this recipe healthier. The recipe now has 10 grams of fat, compared to 15.8 in the original recipe. Saturated fat and sodium also were reduced.

Ingredients

1 lb. cubed, tender cut beef
2 tsp. vegetable oil
¾ tbsp. finely chopped onion
1 lb. sliced mushrooms
¼ tsp. salt
Pepper to taste
¼ tsp. nutmeg
½ tsp. dried basil
¼ cup white wine
1 cup plain, low-fat yogurt
6 cups macaroni, cooked in unsalted water

Steps

1. Cut beef into 1-in. cubes.

2. Heat 1 tsp. oil in nonstick skillet. Saute onion for 2 minutes.

3. Add beef and sauté for 5 more minutes. Turn to brown evenly. Remove from pan and keep hot.

4. Add remaining oil to pan and sauté mushrooms.

5. Add beef and onions to pan with seasonings.

6. Gently stir in wine and yogurt. Heat but do not boil.

7. Serve with macaroni.

Note: If thickening is desired, use tsp. cornstarch in Step 6. To add cornstarch: Take small amount of wine and yogurt broth and put aside to cool. Stir in cornstarch. Add some warm broth to cornstarch paste and stir. Add to pan. The calories for cornstarch are the same as flour, but cornstarch has double the thickening power.