Beef Stroganoff

• 1 lb. beef round
• fresh black pepper
• 8 oz. mushrooms
• 1 chopped onion
• 3 Tbsp. corn oil
• 3 Tbsp. flour
• 2 c. beef broth
• 2 Tbsp. tomato paste
• 1 tsp. dry mustard
• 2 Tbsp. sherry
• 1/3 c. low-fat yogurt

1. In heavy skillet, saute mushrooms in oil.
2. Remove when tender. Saute onion in same oil until tender.
3. Remove from skillet. Brown meat quickly on all sides.
4. Remove; set aside.
5. Blend flour into oil in skillet.
6. Gradually add broth; stir constantly until smooth and thick.
7. Add tomato paste, mustard and sherry; blend well.
8. Combine sauce with meat, mushrooms and onion in a large saucepan.
9. Simmer very slowly for 20 to 30 minutes.
10. Beat yogurt, then blend in 5 minutes before serving.

beef round, fresh black pepper, mushrooms, onion, corn oil, flour, beef broth, tomato paste, dry mustard, sherry, lowfat yogurt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=989027 (may not work)