Mushroom beef skillet~

6 servings

Ingredients

Quantity Ingredient
1 pounds Beef flank steak
2 cups Low-sodium beef broth
1 cup Chopped onion
1 pounds Fresh mushrooms -- sliced
¼ cup Cold water
2 tablespoons All-purpose flour
2 tablespoons Cornstarch
½ cup Plain fat-free yogurt
1 teaspoon Paprika
1 teaspoon Prepared mustard
½ teaspoon Garlic powder
Hot cooked noodles
(optional)

Directions

Broil steak 6 inches from the heat until rare, about 5 minutes on each side. Cut diagonally into thin strips; set aside and keep warm. In a large skillet, bring broth to a boil. Add onion and mushrooms; cover and simmer until tender, about 5 minutes. In a small bowl, mix cold water, flour and cornstarch until smooth. Whisk into broth; cook and stir over low heat until thickened and bubbly. Remove from heat. In a bowl, combine yogurt, paprika, mustard and garlic powder; add to broth and stir until smooth. Add the beef; cook over low heat, stirring constantly, until heated through, about 5 minutes. Serve over hot cooked noodles, if desired. Yield: 6 servings.

Diabetic Exchange: One serving (without noodles) equals 2 meat, 1 vegetable, ½ starch; also, 239 calories; 103 mg sodium; 47 mg cholesterol; 13 g carbohydrate; 21 g protein; 11 g fat.

Source: Taste of Home, Feb/Mar 95 Typed for you by Marjorie Scofield March 27, 1995

Recipe By : Vicki Raatz, Waterloo, Wisconsin From: Marjorie Scofield Date: 04-07-95 (69) Recipes

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