Made this last night with Fresh Pasta from Uncle Guisseppe's in east meadow

Beef Stroganoff

Serves: 5

Using lean top round, plain low-fat yogurt, and very little salt makes this a heart-healthy dish.

INGREDIENTS
1 pound lean beef (top round)
3 teaspoons vegetable oil
3/4 tablespoon finely chopped onion
1 lb. sliced mushrooms
1/4 teaspoon salt
Pepper, to taste
1/4 teaspoon nutmeg

1/2 teaspoon dried basil
1/4 cup beef broth
1 cup plain low-fat yogurt
6 cups macaroni, cooked in unsalted water
1/2 Can of Cream of Mushroom Soup

DIRECTIONS
1. Cut beef into 1-inch cubes. Heat 1 teaspoon oil in a non-stick skillet. Sauté onion for 2 minutes.
2. Add beef and sauté for additional 5 minutes. Turn to brown evenly. Remove from pan and keep hot.
3. Add remaining oil to pan; sauté mushrooms.
4. Add beef and onions to pan with seasonings.
5. Add beef broth, yogurt; gently stir in.
6. Add 1/2 Can of Cream of Mushroom Soup. Heat, but do not boil.


You can add more than half the can of the cream of mushroom soup if you want it thicker. With 1/2 can it was pretty creamy...

Scott