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Beef Stroganoff

1 pound lean boneless round steak, about 1 1/2 inch thick
2 teaspoons vegetable oil
1 medium onion, chopped (1/2 cup
1 clove garlic, finely chopped
3 cups sliced mushroom, (8 ounces)
1/4 cup dry red wine
2 tablespoons cornstarch
1 cup condensed beef broth
1/4 teaspoon pepper
3/4 cup fat free plain yogurt
3 cups hot cooked noodles or rice
2 tablespoons chopped fresh parsley

Trim fat from beef. Cut beef with grain into 2 inch strips; cut
strips diagonally across grain into 1/4 inch slices. Heat oil in
10 inch nonstick skillet over medium-high heat. Cook onion and
garlic in oil, stirring frequently, until onion is tender.

Stir in beef and mushrooms. Cook about 7 minutes, stirring
occasionally, until beef is brown. Stir in wine; reduce heat. Cover
and simmer 10 minutes. Stir cornstarch into beef broth until
dissolved; stir into beef mixture. Cook over medium-high heat,
stirring frequently, until thickened; remove from heat. Stir in
pepper and yogurt. Cover and simmer over medium low heat about 30
minutes, stirring occasionally, until beef is tender. Serve over
noodles. Sprinkle with parsley. Makes 6 servings at 240 calories
each.

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