Super easy, Beef Stroganoff with less calories than a restaurant version.
3/4lbskirt steakcut into 1/4 inch slices across the grain
fresh ground pepper
1large shallotthinly sliced
8ouncessliced cremini mushrooms
1teaspoonfresh thyme leaves
1 1/2cupsbeef stockor broth
1/4cuphalf and half
In a bowl, season the steak with salt and pepper. Toss the steak with cornstarch until coated.
In a large skillet, heat the olive oil over med-high heat and add the steak. Cook the steak until browned on all sides. Transfer the steak to a bowl and set aside.
Return the skillet to the heat and add the shallots. Cook the shallots until softened and add the mushrooms. Continue cooking until the onions are browned and the shallots are translucent. Add the garlic and cook for one minute. Stir in the garlic powder and thyme.
Add the beef stock and bring to a boil scraping the bottom of the pan to loosen the brown bits. Return the steak to the pan. Stir in the yogurt and half and half. Bring the sauce to a boil and turn the heat to low. Allow to simmer for 3-5 minutes or until the sauce has thickened. Serve immediately over noodles.