Tuna and Mushroom Stroganoff 3 cups sliced fresh mushrooms 1/2 cup chopped green onions 2 cloves garlic, minced 2 tablespoons vegetable oil 2 tablespoons all-purpose flour 1 1/2 cups low-fat milk 1/2 teaspoon dried tarragon, crushed 1/2 teaspoon Worcestershire sauce 1/4 teaspoon pepper 1 (12-ounce) can Starkist Tuna, drained and broken into chunks 1/3 cup reduced-fat sour cream 1/3 cup plain low-fat yogurt Hot cooked pasta or rice
In a large skillet, saute mushrooms, onions, and garlic in oil for 3 minutes, stirring frequently. Sprinkle flour over vegetables; stir until blended. Add milk all at once; cook and stir until mixture thickens and bubbles. Stir in tarragon, Worcestershire, and pepper. Add tuna, sour cream, and yogurt. Cook over low heat for 2 minutes, or until heated. (Do not boil.) Serve over hot cooked pasta or rice. Servings: 6 Source: Starkist Tuna _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
