Lean Beef Stroganoff

• 3/4 lb. boneless beef round steak (1/2-inch thick and trimmed of fat)
• 2 c. sliced mushrooms
• 1/2 c. dry sherry
• 1/2 c. water
• 1/2 tsp. beef bouillon granules
• 1 (8 oz.) carton plain low-fat yogurt
• 1 Tbsp. flour
• 1/4 tsp. pepper (to taste)
• 2 c. hot cooked rice or noodles

1. Slice steak thinly across the grain into bite-size strips. Spray skillet with nonstick coating and brown meat for 2 to 4 minutes.
2. Remove from heat.
3. Add sliced mushrooms; cook 2 to 3 minutes.
4. Add sherry, water and bouillon to skillet; bring to boil and boil gently 3 minutes or until liquid is reduced.
5. Combine yogurt, flour and pepper; mix well.
6. Stir mixture into liquid in skillet.
7. Stir in meat.
8. Cook and stir over low heat until thickened and heated through.
9. Makes 1 serving.

boneless beef round steak, mushrooms, sherry, water, beef bouillon granules, yogurt, flour, pepper, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=245580 (may not work)