|
Using lean top round, plain low-fat
yogurt, and very little added salt makes this a heart-healthy dish.
| 1
lb |
lean beef (top round) |
| 2
tsp |
vegetable oil |
| 3/4
Tbsp |
finely chopped onion |
| 1
lb |
sliced mushrooms |
| 1/4
tsp |
salt |
| to
taste |
pepper |
| 1/4
tsp |
nutmeg |
| 1/2
tsp |
dried basil |
| 1/4
C |
white wine |
| 1
C |
plain low-fat yogurt |
| 6
C |
cooked macaroni, cooked in
unsalted water |
- Cut beef into 1-inch cubes. Heat 1
teaspoon oil in a non-stick skillet. Sauté onion for 2 minutes.
- Add beef and saute for additional 5
minutes. Turn to brown evenly. Remove from pan and keep hot.
- Add remaining oil to pan; saute
mushrooms.
- Add beef and onions to pan with
seasonings.
- Add wine, yogurt; gently stir in.
Heat, but do not boil.
- Serve with macaroni.
Note: If thickening is desired, use
2 teaspoons cornstarch; calories are the same as flour, but it has
double thickening power. These calories are not figured into the
nutrients per serving.
Yield: 5 servings--Serving Size: 6 oz
Each serving provides:
Calories: 499
Total fat: 10 g
Saturated fat: 3 g
Cholesterol: 79 mg
Sodium: 200 mg
|
