Tuna Stroganoff Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
-Phyllis Smith WCDT64B,
13 1/2 ounce: Can chicken broth,
1/4 cup: Flour,
2: 7 oz. cans water packed tuna,
Drained, reserving liquid
8 ounce: Can tomato sauce,
1/4 cup: Instant minced onion,
4 ounce: Can mushrooms, undrained
1 t: Parsley flakes,
1 cup: Lowfat plain yogurt,
Directions:
Skim the fat from the chicken broth by chilling it until the fat floats to
the top and can be whisked away. Combine the flour with the liquid from the
tuna in a saucepan. Gradually stir in the broth and cook over low heat,
stirring constantly, until it has thickened. Stir in the tomato sauce,
onions, mushrooms, parsley, and tuna. Cover the pot and simmer until heated
though. Stir in the yogurt and continue cooking just until hot...do NOT
boil. Serves 8 Per serving: Calories--116.3 Carbohydrate--9.1 grams
Fat--1.1 grams SOURCE: Calorie-Carbo-Fat Counter & Cookbook
Source from luhu.jp
the top and can be whisked away. Combine the flour with the liquid from the
tuna in a saucepan. Gradually stir in the broth and cook over low heat,
stirring constantly, until it has thickened. Stir in the tomato sauce,
onions, mushrooms, parsley, and tuna. Cover the pot and simmer until heated
though. Stir in the yogurt and continue cooking just until hot...do NOT
boil. Serves 8 Per serving: Calories--116.3 Carbohydrate--9.1 grams
Fat--1.1 grams SOURCE: Calorie-Carbo-Fat Counter & Cookbook
Source from luhu.jp