INGREDIENTS
1
boneless beef top sirloin steak (about 1 pound)
1
large onion, cut lengthwise and thinly sliced
1/2
cup plain nonfat yogurt
1/2
cup reduced-fat sour cream
3
tablespoons chopped chives, divided
2
tablespoons all-purpose flour
1
tablespoon ketchup
2
teaspoons Dijon mustard
1/4
teaspoon salt
1/8
teaspoon white pepper
1
teaspoon olive oil
6
ounces portobello or button mushrooms, sliced
3‑1/2
cups cooked wide noodles
12
ounces baby carrots, steamed
PREPARATION:
- Cut beef in half lengthwise, then crosswise into 1/4-inch slices; set aside.
- Heat large nonstick skillet over low heat; add onion. Cover; cook, stirring occasionally, 10 minutes or until tender. Remove onion from skillet; set aside.
- Combine yogurt, sour cream, 2 tablespoons chives, flour, ketchup, mustard, salt and pepper in small bowl; set aside.
- Heat oil in skillet over medium-high heat. Add beef and mushrooms; cook and stir 3 to 4 minutes or until beef is lightly browned. Return onion to skillet. Reduce heat to low. Stir in yogurt mixture until well blended and slightly thickened, about 2 minutes. Serve over noodles and carrots. Sprinkle with remaining 1 tablespoon chives.
This recipe appears in:
European
NUTRITIONAL INFORMATION:
Serving Size:
about 1/2 cup noodles with 1/2 cup beef mixture and 1/2 cup cooked carrots
Sodium
256 mg
Protein
22 g
Fiber
2 g
Carbohydrate
23 g
Cholesterol
65 mg
Saturated Fat
3 g
Total Fat
7 g
Calories from Fat
27 %
Calories
246
DIETARY EXCHANGE:
Meat
2
Vegetable
1
Starch
1
Fat
1/2
