Mean & lean beef stroganoff

4 Servings

Ingredients

Quantity	Measure	Ingredient
¾	pounds	Beef round steak, cut 1/2\"
		Thick and trimmed of fat
1	tablespoon	Cooking oil
2	cups	Sliced fresh mushrooms
½	cup	Dry sherry
½	cup	Water
½	teaspoon	Instant beef bouillon
		Granules
1		8 ounce carton plain low
		Fat yogurt
1	tablespoon	All purpose flour
1	teaspoon	Sugar
½	teaspoon	Salt
		Dash pepper
2	cups	Hot cooked rice
		Snipped parsley (opt)

Directions

Partially freeze the steak.Thinly slice across the grain into bite-size strips.In skillet,brown meat,half at a time, in hot oil for 2 to 4 minutes.Remove meat from skillet.Add sliced mushrooms to the skillet;cook for 2 to 3 minutes or until tender.Remove mushrooms.Add sherry,water and bouillon granules to the skillet;bring to boiling.Cook,uncovered,over high heat 3 minutes or until liquid is reduced to ⅓ cup. Combine yogurt,flour,sugar,salt and pepper;mix well.Stir the low fat yogurt mixture into the liquid in the skillet;stir in meat and mushrooms.Cook and stir over low heat until the mixture is thickened and heated through;DO NOT BOIL.Serve over hot cooked rice.Sprinkle the beef stroganoff mixture with snipped parsley,if desired.Makes 4 servings.