Ingredients
1 pounds beef, lean top round steak
2 teaspoon oil, vegetable
3/4 tablespoon onion(s)
1 pounds mushrooms
1/4 teaspoon salt
1/4 teaspoon nutmeg, ground
1/2 teaspoon basil, dried
1/4 cup(s) wine, white
1 cup(s) yogurt, low-fat plain
6 cup(s) pasta, elbow macaroni
Preparation
1. Cut beef into 1-inch cubes.
2. Heat 1 teaspoon oil in nonstick skillet. Sauté onion for two minutes.
3. Add beef and sauté for five minutes more. Turn to brown evenly. Remove from pan and keep hot.
4. Add remaining oil to pan and sauté mushrooms.
5. Add beef and onions to pan with seasonings.
6. Add wine and yogurt, and gently stir in. Heat, but do not boil.*
7. Serve with macaroni.
* If thickening is desired, use 2 teaspoons of cornstarch. The calorie content is the same as for flour, but cornstarch has double the thickening power. The calories for cornstarch are not included in the nutrients per serving given above. To add cornstarch, take a small amount of wine and yogurt broth and put aside to cool. Stir in cornstarch. Add some warm broth to cornstarch paste and stir. Then, add cornstarch mixture to pan.
