Beef Stroganoff

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This hearty dish has been made healthier by using yogurt in place of sour cream in the finished sauce. If you would like to omit the wine, use 1 cup of beef broth instead. Serve this convenient dish over rice or egg noodles and enjoy!

340
Calories
17g
Fat
29g
Protein
4
Servings

Ingredients

1 lb beef loin (sliced into 1 inch strips)
1 T olive oil
1 yellow onion (thin sliced)
1/2 c mushrooms (sliced)
1/2 t dried tarragon
1/2 t paprika
2 T all-purpose flour
1/2 c dry white wine
1/2 c beef broth
2 T Dijon mustard
1 c Stonyfield Organic Low Fat Plain Yogurt
Nutrition Information: 
Calories: 
340
Calories from Fat: 
150
Total Fat: 
17g
Cholesterol: 
70mg
Total Carbohydrate: 
13g
Dietary Fiber: 
2g
Protein: 
29g

Preparation:

Step 1

Heat olive oil in a skillet over medium-high heat.

Step 2

Add sliced beef loin, onion and mushrooms, sauté until meat begins to brown.

Step 3

Add flour to the mixture, and continue to cook for two minutes, stirring constantly.

Step 4

Add tarragon, paprika, wine and beef broth, reduce the heat to medium, and allow to simmer 10 minutes.

Step 5

Remove from heat and stir in dijon mustard and yogurt.

Step 6

Serve over egg noodles.

Ingredients

1 lb beef loin (sliced into 1 inch strips)
1 T olive oil
1 yellow onion (thin sliced)
1/2 c mushrooms (sliced)
1/2 t dried tarragon
1/2 t paprika
2 T all-purpose flour
1/2 c dry white wine
1/2 c beef broth
2 T Dijon mustard
1 c Stonyfield Organic Low Fat Plain Yogurt
Nutrition Information: 
Calories: 
340
Calories from Fat: 
150
Total Fat: 
17g
Cholesterol: 
70mg
Total Carbohydrate: 
13g
Dietary Fiber: 
2g
Protein: 
29g

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