Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Beef flank steak 1/2 c Plain fat-free yogurt
2 c Low-sodium beef broth 1 ts Paprika
1 c Chopped onion 1 ts Prepared mustard
1 lb Fresh mushrooms -- sliced 1/2 ts Garlic powder
1/4 c Cold water Hot cooked noodles
2 tb All-purpose flour (optional)
2 tb Cornstarch

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

From: Marjorie Scofield Date: 04-07-95 (69) Recipes

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