Beef Stroganoff

• 1 1/2 pound lean round or flank steak
• 1/2 teaspoon Morton Lite Salt
• 1/4 teaspoon black pepper
• 2 Tablespoon diet margarine
• 1/2 pound (16 oz) fresh sliced mushrooms
• 1/2 cup chopped green onions, whites only
• 1 cup low sodium beef bouillon
• 1 teaspoon dried mustard
• 1 bay leaf
• 2 Tablespoons tomato paste
• 1 Tablespoon flour
• 2 Tablespoons water
• 3/4 cup non-fat yogurt, plain

1. Cut beef in strips 1/2-inch thick, remove all fat.
2. Pat dry with paper towel.
3. Salt and pepper.
4. Melt 1 Tablespoon margarine and pam in non-stick skillet.
5. Add meat, cook until brown both sides.
6. Remove.
7. Saute onions, mushrooms, until tender.
8. Return meat.
9. Combine broth, mustard, bay leaf, tomato paste and pour over meat.
10. Cover, let simmer gently for 1/2 hour until meat is tender, remove bay leaf.
11. Make smooth paste of flour and water.
12. Stir into skillet stirring constantly until thick.

lean round, salt, black pepper, margarine, mushrooms, green onions, beef bouillon, mustard, bay leaf, tomato paste, flour, water, nonfat yogurt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=114194 (may not work)