|
Amount |
Measure |
Ingredient -- Preparation Method |
|
------- |
------------ |
-------------------------------- |
|
1 |
pound |
beef fajitas meat -- fat removed |
|
3 |
teaspoons |
vegetable oil |
|
1/3 |
cup |
red onion or shallots -- thinly sliced |
|
1/2 |
pound |
mushrooms -- thinly sliced |
|
8 |
ounces |
fettuccini -- uncooked |
|
2 |
teaspoons |
Worcestershire sauce |
|
1/4 |
teaspoon |
paprika |
|
1/8 |
teaspoon |
white pepper |
|
1 |
tablespoon |
no salt added tomato paste |
|
1/2 |
teaspoon |
dried thyme |
|
1/4 |
teaspoon |
dry mustard |
|
1/4 |
cup |
white wine or vermouth |
|
3/4 |
cup |
plain low-fat yogurt |
|
1 |
tablespoon |
cornstarch |
|
1/4 |
teaspoon |
sugar |
|
1/2 |
teaspoon |
salt |
| Slice beef into 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 fettuccini in 3 quarts of boiling water just until tender, about 8 to 10 minutes. |
| To the mushroom mixture add Worcestershire 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. Makes 4 servings. |
| Per Serving: 515 Calories; 17g Fat (30.9% calories from fat); 33g Protein; 53g Carbohydrate; 3g Dietary Fiber; 61mg Cholesterol; 399mg Sodium. Exchanges: 3 Grain (Starch); 3 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. |