Mean and Lean Beef Stroganoff

• 3/4 pound beef, round steak cut 1/2 inch thick, trimmed of fat
• 1 tablespoon vegetable oil
• 2 cups mushrooms sliced, fresh
• 1/2 cup sherry dry
• 1/2 cup water
• 1/2 teaspoon beef stock instant
• 8 ounce yogurt, plain non-fat
• 1 tablespoon flour, all-purpose
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 dash black pepper
• 2 cups rice hot, cooked
• 1 x parsley leaves snipped

1. Partially freeze the steak.
2. Thinly slice across the grain into bite-size strips.
3. In skillet, brown meat, half at a time, in hot oil for 2 to 4 minutes.
4. Remove meat from skillet.
5. Add sliced mushrooms to the skillet;cook for 2 to 3 minutes or until tender.
6. Remove mushrooms.
7. Add sherry, water and bouillon granules to the skillet; bring to boiling.
8. Cook, uncovered, over high heat 3 minutes or until liquid is reduced to 13 cup.
9. Combine yogurt, flour, sugar, salt and pepper; mix well.
10. Stir the low fat yogurt mixture into the liquid in the skillet; stir in meat and mushrooms.
11. Cook and stir over low heat until the mixture is thickened and heated through; DO NOT BOIL.
12. Serve over hot cooked rice.
13. Sprinkle the beef stroganoff mixture with snipped parsley, if desired.

beef, vegetable oil, mushrooms, sherry dry, water, beef, flour, sugar, salt, black pepper, rice, parsley

Taken from recipeland.com/recipe/v/mean-lean-beef-stroganoff-32953 (may not work)