Makes:   5 servings 

Mushrooms, nutmeg, and white wine make a delicious yogurt-based sauce for the pasta in this beef recipe.

Ingredients

1 pound beef (lean, top round)
2 teaspoons vegetable oil
3⁄4 tablespoon onion (finely chopped)
1 pound mushroom (sliced)
1⁄4 teaspoon salt
  black pepper
1⁄4 teaspoon nutmeg
1⁄2 teaspoon basil (dried)
1⁄4 cup white wine
1 cup yogurt (plain, low-fat)
6 cups macaroni (cooked in unsalted water)

Directions

1. Cut beef into 1-inch cubes. Heat 1 teaspoon oil in non-stick skillet. Saute onion for 2 minutes.

2. Add beef and saute for additional 5 minutes. Turn to brown evenly. Remove from pan and keep hot.

3. Add remaining oil to pan; saute mushrooms.

4. Add beef and onions to pan with seasonings.

5. Add wine and yogurt; gently stir in. Heat, but do not boil.

6. Serve with macaroni.

Notes

If thickening is desired, use 2 teaspoons cornstarch; calories are the same as flour, but cornstarch has double thickening power. These calories are not figured into the nutrients per serving.

Source: US Department of Health and Human Services, A Healthier You

Nutrition Information

Nutrients Amount

Calories 440 

Total Fat 7 g

Saturated Fat 2 g

Cholesterol 45 mg

Sodium 250 mg

Total Carbohydrate 60 g

Dietary Fiber 4 g

Total Sugars 6 g

Added Sugars included N/A 

Protein 32 g

Vitamin D N/A 

Calcium N/A 

Iron N/A 

Potassium N/A