Beef Stroganoff--Stonyfield Yogurt

• 1 lb boneless beef top loin steak, sliced into 1 inch strips
• 1 tablespoon olive oil
• 1 yellow onion, thin sliced
• 1/2 cup mushroom, sliced
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon paprika
• 2 tablespoons all-purpose flour
• 1/2 cup dry white wine
• 1/2 cup beef broth
• 2 tablespoons Dijon mustard
• 1 cup plain stonyfield farm low-fat yogurt

1. Heat olive oil in a skillet over medium-high heat. Add sliced beef loin, onion and mushrooms, saute until meat begins to brown. Add flour to the mixture, and continue to cook for two minutes, stirring constantly. Add tarragon, paprika, wine and beef broth, reduce the heat to medium, and allow to simmer 10 minutes. Remove from heat and stir in dijon mustard and yogurt.
2. Serve over egg noodles.

loin, olive oil, yellow onion, mushroom, tarragon, paprika, flour, white wine, beef broth, mustard, lowfat yogurt

Taken from www.food.com/recipe/beef-stroganoff-stonyfield-yogurt-292086 (may not work)