1 1/2 tablespoons margarine 2x1/4 ounces beef bouillon 1 pound beef filet, cut postage stamp size, packets (35% less salt) 1/4 inch (6mm) thick 1 1/4 cups boiling water 2 teaspoons margarine 1/8 teaspoon pepper 1 cup chopped onion 1/4 teaspoon paprika 2 cups fresh button mushrooms 2/3 cup low-fat plain yogurt 1 1/2 tablespoons all-purpose flour (less than 1% MF)
1. Heat first amount of margarine in frying pan. Add beef. Saute to brown well. Cook to degree of doneness desired. Transfer meat to small bowl. 2. Add second amount of margarine to frying pan. Add onion and mushrooms. Saute until soft. 3. Sprinkle with flour mix. 4. Dissolve bouillon powder in boiling water. stir into onion mixture until it boils and thickens. 5. Add pepper and paprika. 6. Add yogurt and meat. stir and heat through. Tip: Try adding a teaspoon or so of dill and 1/4 cup (or less) dry white wine along with the last step (add yogurt and meat). (If adding wine-may want to reduce water by amount of wine added) Serves 4 Nutritional Information (per serving): 299 Calories, 47 mg Cholesterol, 463 mg Sodium, 15 g Fat.
Approximate Total Time: 30 minutes (excluding marinating) 15 ounces boneless top round steak 1 package (9 oz.) thawed frozen 1/4 cup balsamic or red wine vinegar artichoke hearts, cut into halves 1 tablespoon plus 1 teaspoon olive or 1/2 cup canned ready-to-serve vegetable oil low-sodium chicken broth 1 cup sliced onions or shallots 2 tablespoons dry red table wine 1 cup red bell pepper strips 1 teaspoon cornstarch 1 cup sliced mushrooms 1 tablespoon chopped fresh mint 1 small garlic clove, minced 1 tablespoon fresh basil or 1/2 teaspoon basil leaves Marinate the steak while preparing the remainder of this recipe, or marinate the steak overnight in the refrigerator. 1. In glass or stainless-steel bowl combine steak and vinegar, turning to coat; set aside. 2. In 10-inch nonstick skillet heat oil; add onions, pepper, mushrooms, and garlic and cook over medium-high heat, stirring occasionally, until pepper is tender-crisp, 3 to 4 minutes. Add artichokes and stir to combine. Reduce heat to medium, cover, and cook for about 5 minutes. 3. In 1-cup liquid measure combine broth, wine, and cornstarch, stirring to dissolve cornstarch; stir into skillet. Cook over low heat, stirring constantly, until mixture thickens slightly. Remove steak from marinade and set aside. Stir marinade, mint, and basil into vegetable mixture and cook, stirring constantly, until mixture comes to a boil, about 2 minutes. Set aside and keep warm. 4. Preheat broiler. Spray rack in broiling pan with nonstick cooking spray; arrange steak on rack and broil until browned and done to taste, 6 to 8 minutes on each side. 5. To serve, thinly slice steak diagonally across the grain and arrange on serving platter; top with vegetable mixture. Serves 4 Nutritional Information (per serving): 273 Calories, 30 g Protein, 11 g Fat, 12 g Carbohydrate, 36 mg Calcium, 91 mg Sodium, 71 mg Cholesterol, 4 g Dietary Fiber; 1 Fat, 3 Proteins, 2 1/2 Vegetables, 30 optional calories Source: Weight Watchers Healthy Life-Style Cookbook
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