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 1½ pounds beef tenderloin,
cut into thin strips- Salt and pepper
- 3 tablespoons all-purpose flour
- 3 tablespoons cooking oil
- 3 tablespoons grated onion
- 1½ cups beef stock
- 3 tablespoons tomato paste
- ½ teaspoon chopped fresh basil
- ¼ cup sherry
- 1 cup sliced mushrooms
- 1 cup Plain Mountain High Yoghurt
- 2 cups cooked rice or noodles
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Season beef with salt and pepper to taste, then dust with the flour, tossing until all surfaces are coated.
In a large skillet over medium-high heat, warm oil, then add beef and onions. Cook until beef is browned but still pink on the inside, about 6 minutes.
Add beef stock, tomato paste, basil, sherry, and mushrooms. Reduce heat to low and simmer for 20 minutes, stirring occasionally. Remove from heat, stir in yoghurt, and serve over rice or noodles.
Makes 6 servings.
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| Calories - 320 |
| Total Fat - 13g |
| Cholesterol - 85mg |
| Potassium - 261mg |
| Sodium - 307mg |
| Total Carbohydrates - 24g |
| Protein - 29g |
| Fiber - 1g |
| Calcium - 8% |
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Serving size: 1¼ cups Stroganoff.
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*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
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