Beef Stroganoff

Those lovely brown crimini mushrooms, combined with the lower temperatures and falling leaves had me craving beef stroganoff!  I sort of made this up based on looking at a couple of other recipes and my own crazy idea of what I wanted it to taste like...be forewarned!

2 cups cooked brown rice (or egg noodles)

1 tbsp olive oil
1 small flank steak (about 1/2 pound)
1 clove garlic, minced
1 yellow onion, chopped
6 oz crimini or other mushrooms, quartered
1/3 cup white wine
1 cup beef broth
1 tsp corn starch
1/2 cup nonfat Greek yogurt
2 dashes Worcestershire sauce
salt, pepper

 1.  Dry the steak off very well with paper towels.  Drizzle, spray or brush both sides with a little of the oil.  Heat a saute pan over medium-high heat.  When hot, add the beef.  Sear until the steak releases from the pan (about 3 mins) and repeat on the other side.  Remove the steak from the pan and set aside.

2.  Reduce the heat to Medium.  Add the remainder of the oil to the pan and saute the garlic, mushrooms and onion until softened.  Resist the temptation to add more oil - the mushrooms will absorb the oil and make the pan seem dry, but after a few seconds of cooking they'll release moisture.

3.  Deglaze the pan with the broth and wine.  Add the steak back to the pan and simmer until the steak is cooked through, about 8 minutes.  Add water by the 1/4 cup if the pan starts to run dry.

4.  Remove the steak and set to rest.

5.  In a small cup or ramekin, mix 1 tsp of water (approx) to the cornstarch and stir until dissolved.  Add to hot liquid in pan and stir over medium heat until thickened.

6.  Slice the steak against the grain and add with juices back to the pan.  Heat through, about 1 min.

7.  Remove pan from heat and allow to cool slightly.  Mix in yogurt and Worcestershire sauce.  Salt and pepper to taste.

8.  Serve spooned over rice.

Per serving (serves 3):  439 calories; 41 carbs (37%), 19 fat (39%), 26 protein (24%)