Beef Stroganoff

Directions

1. 1
   Heat 2 teaspoons of the oil in a large skillet over medium-high heat.
2. 2
   Add the beef and cook until browned on all sides, about 5 minutes.
3. 3
   Transfer the meat with its juices to a plate.
4. 4
   Heat the remaining 2 teaspoons of oil in the skillet over medium-high heat.
5. 5
   Add the onions and cook, stirring, until soft and translucent, about 3 minutes.
6. 6
   Add the mushrooms and garlic and cook, stirring occasionally, until the mushrooms are soft and have released most of their water, about 5 minutes.
7. 7
   Return the beef and juices to the pan and stir to incorporate.
8. 8
   Sprinkle with the flour and stir until well combined.
9. 9
   Add the beef broth, wine, salt, and pepper and bring to a boil.
10. 10
    Reduce the heat and simmer until the mixture thickens and reduces slightly, 5 minutes.
11. 11
    Stir in the yogurt and cook for 1 minute more.
12. 12
    Spoon the mixture over the noodles and garnish with parsley.
13. 13
    Serving size: 1 cup noodles, 1 1/2 cups beef-mushroom mixture, 1 teaspoon parsley
14. 14
    Per Serving:
15. 15
    Calories 520; Total Fat 15 g (Sat Fat 3.5 g, Mono Fat 6.5 g, Poly Fat 2.5 g); Protein 40 g; Carb 51 g; Fiber 2 g; Cholesterol 85 mg; Sodium 560 mg
16. 16
    Excellent source of: Copper, Folate, Iron, Manganese, Niacin, Pantothenic Acid, Phosphorus, Potassium, Protein, Riboflavin, Selenium, Thiamin, Vitamin B6, Vitamin B12, Vitamin K, Zinc
17. 17
    Good source of: Fiber, Magnesium