Beef Stroganoff

You just can't beat this tried-and-true family classic. Tender strips of beef and meaty Portobello mushrooms combine for a hearty pleasure. We lightened up this favorite by substituting plain yogurt and reduced-fat sour cream for regular sour cream.
Ingredients

• 1 boneless beef top sirloin steak (about 1 pound)
• 1 large onion, cut lengthwise and thinly sliced
• ½ cup plain nonfat yogurt
• ½ cup reduced-fat sour cream
• 3 tablespoons chopped chives, divided
• 2 tablespoons all-purpose flour
• 1 tablespoon ketchup
• 2 teaspoons Dijon mustard
• ¼ teaspoon salt
• 1/8 teaspoon white pepper
• 1 teaspoon olive oil
• 6 ounces portobello or button mushrooms, sliced
• 3-1/2 cups cooked pasta
• 12 ounces baby carrots, steamed

Directions:

1. Cut beef in half lengthwise, then crosswise into 1/4-inch slices; set aside.
2. Heat large nonstick skillet over low heat; add onion. Cover; cook, stirring occasionally, 10 minutes or until tender. Remove onion from skillet; set aside.
3. Combine yogurt, sour cream, 2 tablespoons chives, flour, ketchup, mustard, salt and pepper in small bowl; set aside.
4. Heat oil in skillet over medium-high heat. Add beef and mushrooms; cook and stir 3 to 4 minutes or until beef is lightly browned. Return onion to skillet. Reduce heat to low. Stir in yogurt mixture until well blended and slightly thickened, about 2 minutes. Serve over pasta and carrots. Sprinkle with remaining 1 tablespoon chives.

Nutrition per Serving:
(Serving size = about 1/2 cup pasta with 1/2 cup beef mixture and 1/2 cup cooked carrots)

Calories = 246

Total fat = 7 g

Saturated fat = 3 g

Cholesterol = 65 mg

Carbohydrate = 23 g

Fiber = 2 g

Protein = 22g

Sodium = 256 mg

Dietary Exchanges:

Meat = 2

Starch = 1

Vegetable = 1

Source: www.diabeticcooking.com