Low-Fat Beef Stroganoff - cooking recipe

Ingredients

2 lb. beef cubes
1 c. chopped onion
8 oz. sliced mushrooms
2 c. buttermilk (nonfat)
1 1/2 c. dry red wine
2 cloves garlic, minced
1/2 tsp. salt
pepper to taste
3 to 4 Tbsp. cornstarch

Preparation

Place beef cubes, 1/2 cup of wine, salt and pepper in a large Ziploc bag; marinate several hours or overnight.
Heat a large skillet or Dutch oven; spray pan 3 times with cooking spray.
Add beef cubes and stir until browned.
Add garlic; saute lightly. Add onion and mushrooms; saute until onion is transparent.
Add 1 cup of wine; cover and simmer until beef is tender, about 20 to 25 minutes.
Remove cover.
Cook until liquid is reduced by half. Add buttermilk.
Stir 5 to 6 tablespoons of water into cornstarch and stir until smooth.
When buttermilk starts to bubble, add cornstarch thickening a little at a time, cooking until sauce thickens.
Serve over hot noodles.
Serves 6.