Ingredients:
1 boneless beef top sirloin steak (about 1 pound)
1 large onion, cut lengthwise and thinly sliced
1/2 cup plain nonfat yogurt
1/2 cup reduced-fat sour cream
3 tablespoons chopped chives, divided
2 tablespoons all-purpose flour
1 tablespoon ketchup
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon white pepper
1 teaspoon olive oil
6 ounces portobello or button mushrooms, sliced
3-1/2 cups cooked wide noodles
12 ounces baby carrots, steamed
1 large onion, cut lengthwise and thinly sliced
1/2 cup plain nonfat yogurt
1/2 cup reduced-fat sour cream
3 tablespoons chopped chives, divided
2 tablespoons all-purpose flour
1 tablespoon ketchup
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon white pepper
1 teaspoon olive oil
6 ounces portobello or button mushrooms, sliced
3-1/2 cups cooked wide noodles
12 ounces baby carrots, steamed
Preparation:
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 noodles and carrots. Sprinkle with remaining 1 tablespoon chives.
