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Onion Beef Stroganoff

1 tablespoon cornstarch
1 envelope onion mushroom soup mix
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup fat-free evaporated milk
1 pound boneless beef sirloin steak, cut into thin strips
2 teaspoons canola oil
1/2 medium onion, sliced and separated into rings
1 garlic clove, minced
1-1/2 cups sliced fresh mushrooms
1 cup (8 ounces) fat-free plain yogurt
Hot cooked noodles
1 tablespoon minced fresh parsley

Printed from tasteofhome.com Sep 7, 2008

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Onion Beef Stroganoff cont.

In a saucepan, combine the first four ingredients. Gradually stir in
the milk until blended. Bring to a boil; cook and stir 2 minutes or
until thickened. Remove from the heat; keep warm. In a nonstick
skillet, brown beef in oil. Add onion and garlic; cook and stir for 2
minutes. Add mushrooms; cook 1 minute longer or until mushrooms are
tender. Reduce heat to low; stir in yogurt and reserved sauce. Cook
and stir for 3-5 minutes on low until heated through. Serve over
noodles; sprinkle with parsley.

Yield: 4 servings.