BEEF STROGANOFF

1 Pound beef (lean top round steak)
2 Teaspoons olive oil (extra virgin)
¾ Tablespoon onion, chopped
1 Pound mushrooms, sliced
¼ Teaspoon salt
¼ Teaspoon ground nutmeg
½ Teaspoon dried basil
¼ Cup white wine
1 Cup low-fat plain yogurt
6 Cups elbow macaroni

Cut beef into 1-inch cubes. Heat 1 teaspoon oil in nonstick skillet. Sautee onion for two minutes. Add beef and sautee for five minutes more. Turn to brown evenly. Remove from pan and keep hot. Add remaining oil to pan and sautee mushrooms. Add beef and onions to pan with seasonings. Add wine and yogurt, and gently stir in. Heat, but do not boil. If thickening is desired, take a small amount of wine and yogurt broth and put aside to cool. Stir in cornstarch. Add some warm broth to cornstarch paste and stir. Then, add cornstarch mixture to pan. Serve with macaroni and salad.

Serving size: 1/5 of beef with 1¼ cup pasta
Calories: 499
Fat: 10 g
Cholesterol: 80 mg
Carbohydrate: 58 g
Protein: 41 g
Sodium: 200 mg

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