Vegetable cooking spray

3 cups sliced fresh mushrooms

3/4 cup chopped onion

2 cloves garlic, crushed

1 teaspoon beef-flavored bouillon granules

1 cup hot water

1 tablespoon reduced-calorie margarine

2 tablespoons all-purpose flour

1/8 teaspoon salt

1/4 teaspoon freshly ground pepper

1 tablespoon cornstarch

3/4 cup plain low-fat yogurt at room temperature

3 cups hot cooked noodles (cooked without salt or fat)

2 tablespoons chopped parsley

 

Trim fat from steak; partially freeze.  Slice steak diagonally across grain into thin strips, and set aside.

 

Coat a nonstick skillet with cooking spray; place over medium-high heat until hot.  Add steak, mushrooms, onion, and garlic; saute until tender.  Drain; wipe drippings from pan.

 

Combine bouillon granules and hot water; set aside.  Melt margarine in skillet over low heat; add flour, stirring until smooth.  Cook about 1 minute, stirring constantly.  Gradually add bouillon mixture; cook over medium heat, stirring constantly with a wire whisk until thickened.  Stir in salt, pepper, and steak mixture.  Cook until heated.  Remove from heat.

 

Combine cornstarch and yogurt; stir into meat mixture (do not reheat).  Serve over noodles; sprinkle with parsley.

 

Yields 4 servings.

 

Per serving

Calories  424

Fat  11.6 g

Cholesterol 71 mg

Sodium 447 mg