Beef Stroganoff

Ingredients:

1 pound lean beef, cut into 1/2-inch cubes

2 cups sliced mushrooms

1 1/2 cups sliced onions

1/2 cup sliced celery

1 tablespoon olive oil

1 teaspoon onion powder

1 teaspoon savory

1/4 teaspoon paprika

1/2 cup basic brown stock

1/2 cup water

1 1/2 teaspoon sweet rice powder or cornstarch

1 tablespoon basic brown stock

1/2 cup low-fat cottage cheese

1/2 cup buttermilk

1/4 teaspoon lemon juice

1 teaspoon chopped fresh parsley

Procedure:

1. Place the beef on a rack in a broiler pan filled with water. Bake at 400 degrees Fahrenheit until the meat is browned on all sides, for about 10 minutes. Drain the meat on paper towels.
2. In a heavy medium-size saucepan, sauté the mushrooms, onions, and celery in the oil until soft, about 5 minutes.
3. Add the onion powder, savory, paprika, 1/2 cup stock, and water. Cover and simmer gently until the vegetables are tender, about 15 to 20 minutes.
4. Dissolve the rice powder in the tablespoon of stock, add to the saucepan, and cook, stirring, until thickened.
5. Puree the cottage cheese in a blender on medium to high speed until smooth and creamy. Add the buttermilk and lemon juice and puree.
6. Add the meat to the vegetable mixture and remove from heat. Slowly stir in the cottage cheese-buttermilk mixture and parsley. Serve immediately.