Beef Stroganoff (Low-Calorie)

From Betty Crocker's 125 Low-Caloria Main Dishes, Pg. 26.

• Ready In: 1 hr
• Serves: 4-6
• Yields: 4 cups

Ingredients

• 1  lb  round steak, boneless, lean, about 1/4 inch thick
• 1  tablespoon margarine, reduced calorie
• 1⁄2 cup onion, chopped
• 1  garlic clove, finely chopped
• 3  cups mushrooms, sliced (about 8 ounces)
• 1⁄4 cup dry red wine
• 2  tablespoons cornstarch
• 1  cup condensed beef broth
• 1⁄4 teaspoon pepper
• 3⁄4 cup plain nonfat yogurt
• 2  cups  noodles, cooked (or rice)
• 2  tablespoons parsley, fresh & chopped

Directions

1. Trim fat from beef steak; cut beef with grain into 2-inch strips. Cut strips diagonally across grain into 1/4-inch slices. (For ease in cutting, partially freeze beef, about 1-1/2 hours.).
2. Heat margarine in 10-inch nonstick skillet over medium heat; Cook onion and garlic, stirring occasionally, until onion is softened. Stir in beef and mushrooms. Cook about 7 minutes, stirring occacionally, until beef is no longer pink. Stir in wine; reduce heat. Cover and simmer 10 minutes.
3. Mix cornstarch and broth; stir into beef mixture. Cook over medium-high heat, stirring occasionally, until thickened; remove from heat. Stir in pepper and yogurt; reduce heat. Cover and simmer about 30 minutes, stirring occasionally, until beef is tender.
4. Serve over noodles; sprinkle with parsley.