Mushroom Beef Skillet

• 1 beef flank steak (1 pound)
• 2 cups reduced-sodium beef broth
• 1 pound sliced fresh mushrooms
• 1 large onion, chopped
• 2 tablespoons all-purpose flour
• 2 tablespoons cornstarch
• 1/4 cup cold water
• 1/2 cup fat-free plain yogurt
• 1 teaspoon paprika
• 1 teaspoon prepared mustard
• 1/2 teaspoon garlic powder
• Hot cooked egg noodles, optional

1. Broil beef 4-6 in. from the heat for 6-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Set aside and keep warm.
2. Meanwhile, in a large skillet, bring broth to a boil. Add mushrooms and onion; cover and simmer until tender, about 5 minutes. In a small bowl, whisk the flour, cornstarch and water until smooth. Whisk into broth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat.
3. In another small bowl, combine the yogurt, paprika, mustard and garlic powder; stir into broth mixture until smooth. Cut beef diagonally into thin strips; add to broth mixture. Cook and stir over low heat until heated through. Serve with noodles if desired.

beef broth, mushrooms, onion, flour, cornstarch, cold water, yogurt, paprika, mustard, garlic, egg noodles

Taken from www.tasteofhome.com/recipes/mushroom-beef-skillet/ (may not work)