Beef Stroganoff

Ingredients:

• 1 ½ pound beef fajita meat-fat removed
• 4 ½ teaspoons vegetable oil
• ½ cup red onion, thinly sliced
• ¾ pound mushrooms, thinly sliced
• 12 ounces fettucine, uncooked
• 3 teaspoons Worcestershire sauce
• 3/8 teaspoon paprika
• 0.188 teaspoon white pepper
• 1 ½ tablespoon no salt added tomato paste
• ¾ teaspoon dried thyme
• 3/8 teaspoon dry mustard
• 3/8 cup white wine
• 1 1/8 cup plain low-fat yogurt
• 1 ½ tablespoon cornstarch
• 3/8 teaspoon sugar
• ¾ teaspoon salt

Method:

Slice beef in to bite-size pieces around 1/8-inch thick. Heat 1 teaspoon of the oil in a wide frying pan over medium-high heat. Add half the steak. Cook, stirring, just until strips are browned on all sides; remove from pan. Repeat with one more teaspoon of the oil and the rest of the steak. Add red onion and mushrooms to the pan with the remaining teaspoon of oil, if needed. Cook, stirring, until most of the liquid has evaporated and mushrooms are browned. Meanwhile, in a 5 to 6 quart pan, cook the fettucini in 3 quarts of boiling water just until tender, about 8 to 10 minutes. To the mushroom mixture ad Worchestershire sauce, paprika, pepper, thyme, mustard, tomato paste, salt and white wine. Blend the cornstarch and sugar into the yogurt and add to sauce mixture. Cook, stirring, until sauce is bubbling and has thickened. Return meat to pan, stirring to coat, and cook just until heated through, about 1 minute. Drain pasta and place on platter and top with meat mixture.