Diabetic Beef and Mushroom Stroganoff
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 lb Beef sirloin steak 1 cup Yogurt, plain, low fat1 TBS Flour2 tsp instant beef bouillon granules2 tsp Dijon Mustard,2 tsp Worcestershire Sauce1 TBS Canola Oil 3 cups fresh mushrooms, sliced 1/2 cup Onions chopped2 TBS White Wine1/3 cup Water,
Cut steak into thin strips, set aside
In a small bowl, stir together yogurt, flour, bouillon, mustard and Worcestershire sauce. Set aside
In a large skillet sprayed with nonstick cooking spray, over medium-high heat, add 1 tsp oil, (I use canola). Add mushrooms and onion. SAute until tender, about 4 minutes. Remove mushrooms and onion from skillet. Increase heat slightly, add 2 tsp oil and when hot, add beef strips.
Cook 2-5 minutes or until done. REmove beef from skillet. Add wine and water to the skillet and bring to a boil. Add yogurt mixture, mushrooms, onions and beef back to the skillet.
Cook and stir until thickened and bubbly.
Serve over fettuccini noodles (NOT added into the recipe)
Serves 4, each serving is approximately 1 cup.
In a small bowl, stir together yogurt, flour, bouillon, mustard and Worcestershire sauce. Set aside
In a large skillet sprayed with nonstick cooking spray, over medium-high heat, add 1 tsp oil, (I use canola). Add mushrooms and onion. SAute until tender, about 4 minutes. Remove mushrooms and onion from skillet. Increase heat slightly, add 2 tsp oil and when hot, add beef strips.
Cook 2-5 minutes or until done. REmove beef from skillet. Add wine and water to the skillet and bring to a boil. Add yogurt mixture, mushrooms, onions and beef back to the skillet.
Cook and stir until thickened and bubbly.
Serve over fettuccini noodles (NOT added into the recipe)
Serves 4, each serving is approximately 1 cup.
Nutritional Info Amount Per Serving
- Calories: 336.7
- Total Fat: 14.0 g
- Cholesterol: 104.7 mg
- Sodium: 505.4 mg
- Total Carbs: 10.0 g
- Dietary Fiber: 1.0 g
- Protein: 40.2 g