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Beef Stroganoff
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Submitted by:
Jimmy |
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This is a very tasty dish that is easy to prepare. A classic! |
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INGREDIENTS:
- 1 pound(s) , Beef Tenderloin Cut 1/2 Inch Thick
- 1/8 teaspoon(s) , Pepper
- 1/2 pound(s) , Fresh Mushrooms Sliced
- 1 medium , Onion Sliced
- 1 1/2 tablespoon(s) , Oil
- 3 tablespoon(s) , Flour
- 1 whole , Beef Bouillon Cube
- 2 1/2 cup(s) , Boiling Water
- 2 tablespoon(s) , Tomato Paste
- 1 teaspoon(s) , Dry Mustard
- 1/8 teaspoon(s) , Oregano
- 1/8 teaspoon(s) , Salt
- 1/8 teaspoon(s) , Dill Weed
- 1/3 cup(s) , Low Fat Yogurt Drained Through Cheesecloth
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| Instructions: |
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Cut meat into thin strips about 2" long. Sprinkle with pepper and set aside. In a large skillet, cook mushrooms and onions in oil; place in small bowl. Place meat in same skillet and brown lightly on all sides. Put meat with cooked vegetables. Mix flour into oil in skillet. Dissolve bouillon cubes in boiling water, gradually add into skillet and simmer, stirring constantly until thickened. Add tomato paste and herbs and spices. Stir. Add beef and vegetables, cover tightly, and simmer 3 minutes. Five minutes before serving, stir in yogurt and heat gently, do not boil. May be served over rice. Makes 5 servings. Each serving equals approximately 211 calories. |
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