1 tablespoon olive oil
1 1⁄2 pounds round steak — thinly sliced
1 small onion
2 cloves garlic — minced
1 pound mushrooms — sliced
2 stalks celery stalk — finely chopped
2 carrots — shredded
Salt and pepper — to taste
1 tablespoon flour
32 ounces low sodium beef broth
1 cup plain nonfat yogurt — Greek-style
Brown meat in a large electric skillet or on the stove with the oil over med-high heat
When the meat is nicely browned, add the onion, garlic, celery, carrot and mushrooms. Sauté until the mushrooms release their moisture and the onions are soft, 5 – 6 minutes. Season with salt and pepper.
Add the flour, cook for a minute and then add beef broth and bring to a boil. Simmer 1 1⁄2 – 2 hours, uncovered, adding more broth or water to keep the meat covered at all times.
Right before serving, adjust seasonings and fold in yogurt.
The Karen Yontz Center's lending library is your source for heart-healthy resources including books on lifestyle, cookbooks, workout DVDs, meditation CDs, and much more.
Karen Yontz Center, Located in Aurora St Luke's Medical Center, 2900 W Oklahoma Ave.
Milwaukee, WI 53125, (414) 649-5767