Tuna and mushroom stroganoff

4 Servings

Ingredients

Quantity Ingredient
3 cups Sliced fresh mushrooms
½ cup Chopped green onions
2 Cloves garlic; minced
2 tablespoons Vegetable oil
2 tablespoons All-purpose flour
1½ cup Low-fat milk
½ teaspoon Dried tarragon; crushed
½ teaspoon Worcestershire sauce
¼ teaspoon Pepper
1 can (12-1/2 ounces) starkist tuna; drained and broken into chunks
⅓ cup Reduced-calorie sour cream
⅓ cup Plain low-fat yogurt
Hot cooked pasta or rice

Directions

In a large skillet, saut‚ mushrooms, onions and garlic in oil for 3 minutes, stirring frequently. Sprinkle flour over vegetables; stir until blended. Add milk all at once; cook and stir until mixture thickens and bubbles. Stir in tarragon, Worcestershire and pepper. Add tuna, sour cream and yogurt. Cook over low heat for 2 minutes or until heated. (Do not boil.) Serve over pasta.

Recipe by: StarKist®

Posted to brand-name-recipes by Barbra<barbra@...> on Feb 13, 1998

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