Preparation:
TO MAKE THE SAUCE: In a medium saucepan, use a wire whisk to stir together the milk and cornstarch until smooth. Then stir in the soup mix. Bring to a boil over medium heat, stirring constantly. Remove from the heat. Cover to keep warm.
TO MAKE THE BEEF MIXTURE: Lightly spray an unheated large skillet with no-stick spray. Add the beef, onions and garlic. Cook and stir over medium-high heat for 2 minutes. Add the mushrooms. Cook and stir about 1 minute more or until the onions and mushrooms are tender. Reduce the heat to low. Stir the sauce mixture into the beef mixture. Then stir in the yogurt. Cook and stir just until heated through. (Do not overheat because the yogurt will curdle.) Serve over the hot noodles. If desired, top with the parsley to garnish.
This dish shows how well fat-free plain yogurt substitutes for sour cream without changing the flavor of the dish. Calories, fat and cholesterol were also reduced by: * Reducing the amount of beef: * Using no-stick spray instead of oil to brown the meat: * Replacing canned cream-of-mushroom soup with a combination of evaporated skim milk, cornstarch and instant onion-mushroom soup. |
