Beef Stroganoff

1 lb lean beef (top round), cubed
2 tsp vegetable oil
3/4 Tbsp onion, finely chopped
1 lb mushrooms, sliced
1/4 tsp salt
to taste pepper
1/4 tsp nutmeg
1/2 tsp dried basil
1/4 C white wine
1 C plain lowfat yogurt
6 C macaroni, cooked in unsalted water


1. Cut beef into 1-inch cubes.
2. Heat 1 teaspoon oil in nonstick skillet. Sauté onion for 2 minutes.
3. Add beef and sauté for 5 minutes more. Turn to brown evenly. Remove from pan and keep hot.
4. Add remaining oil to pan and sauté mushrooms.
5. Add beef and onions to pan with seasonings.
6. Add wine and yogurt, and gently stir in. Heat, but do not boil.*
7. Serve with macaroni.

* If thickening is desired, use 2 teaspoons of cornstarch. Calories are same as
for flour, but cornstarch has double the thickening power. The calories for
cornstarch are not included in the nutrients per serving given above. To
add cornstarch, take small amount of wine and yogurt broth and put aside
to cool. Stir in cornstarch. Add some of warm broth to cornstarch paste
and stir. Then, add cornstarch mixture to pan.

Yield: 5 servings
Serving size: 6 oz
Each serving provides:
Calories: 499
Total fat: 10 g
Saturated fat: 3 g
Cholesterol: 80 mg
Sodium: 200 mg
Total fiber: 4 g
Protein: 41 g
Carbohydrates: 58 g
Potassium: 891 mg