Beef Stroganoff

1 cup fat-free plain yogurt

3 Tablespoons no salt added tomato paste

1 teaspoon Worcestershire sauce

1/3 cup whole wheat flour

1/8 teaspoon freshly ground black pepper

1/8 teaspoon garlic powder

¾ pound boneless, lean and trimmed sirloin steak, cut into 2” strips

1 Tablespoon olive oil

¼ cup onion, chopped

2 cloves garlic, minced

1 cup low-sodium, fat-free beef broth

2 cups sliced mushrooms

Chopped fresh parsley (optional)

1 package No-Yolk whole wheat egg noodles
 

Combine the first 3 ingredients in a bowl. Set aside.

Combine flour, pepper, and garlic powder in a large zip-lock plastic bag. Add beef; shake to coat.

Heat olive oil in large skillet over medium-high heat. Add onion and garlic; sauté 2 minutes or until tender. Add beef and flour mixture to pan; sauté 3 or 4 minutes or until beef is browned. Add mushrooms and sauté for an addition 1 to 2 minutes. Add broth, scraping pan to loosen browned bits. Cook, stirring constantly for 3 to 4 minutes or until slightly thickened. Reduce heat to very low; stir in yogurt mixture. Cook for 1 minute or until heated (do not boil). Stir in parsley. Serve over noodles.

Nutrition Info Per Serving (6 servings):