Beef Stroganoff
Serves 4

½ lb (225 g) egg noodles
1 Tbsp (15 ml) vegetable oil
1 lb (450 g) round steak cut into ¼" (6 mm) strips
¾ cup (180 ml) sliced mushrooms
2 - 3 Tbsp (30 - 45 ml) VE French Onion Dip Mix
½ cup (125 ml) low sodium beef or vegetable stock
1 cup (250 ml) low-fat plain yogurt

1. Cook egg noodles according to package directions. Drain, set aside and keep warm.
2. Heat a large Excalibur® coated frying pan to medium; add vegetable oil and brown steak strips. Add mushrooms and sauté for 3 - 5 minutes.
3. Sprinkle with VE French Onion Dip Mix and add beef or vegetable stock. Stir well, cover, reduce heat to low and gently simmer for about 10 minutes.
4. Add yogurt and stir. Cook uncovered over low heat until thickened and flavours are combined. Serve over warm egg noodles.

Per serving: Calories 440, Fat 13 g (Saturated 4 g, Trans 0 g), Cholesterol 100 mg, Sodium 120 mg, Carbohydrate 44 g (Fibre 2 g, Sugars 7 g), Protein 34 g.