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Title: Mushroom Beef Skillet, Categories: Beef, Diabetic, Main dish, Try it Yield: 6 Servings 1 lb Beef flank steak 2 c Low-sodium beef broth 1 c Chopped onion 1 lb Fresh mushrooms; sliced 1/4 c Cold water 2 tb All-purpose flour 2 tb Cornstarch 1/2 c Plain fat-free yogurt 1 ts Paprika 1 ts Prepared mustard 1/2 ts Garlic powder Hot cooked noodles; -(optional) 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, 1/2 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 Posted to KitMailbox Digest by Sandy |