Stroganoff Style Beef
|Boneless beef round steak||3⁄4 Pound|
|Low fat plain yogurt||8 Ounce|
|All purpose flour||2 Tablespoon|
|Tomato paste||1 Tablespoon|
|Instant beef bouillon granules||1 Teaspoon|
|Worcestershire sauce||2 Teaspoon|
|Dried thyme||1⁄2 Teaspoon, crushed|
|Dry mustard||1⁄4 Teaspoon|
|Sliced fresh mushrooms||2 Cup (32 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Dry white wine||2 Tablespoon|
|Hot cooked noodles||2 Cup (32 tbs)|
Partially freeze meat.
Trim separable fat from meat and thinly slice meat across the grain into bite size strips.
In a small bowl stir together yogurt and flour.
Stir in tomato paste, bouillon granules, Worcestershire sauce, thyme, mustard, and 1/8 teaspoon pepper.
In a large skillet cook mushrooms and onion in margarine till tender; remove from skillet.
Add beef to skillet.
Cook 2 to 4 minutes or till no longer pink.
Remove from skillet.
Add wine and 1/3 cup water to skillet.
Bring to boiling.
Stir yogurt mixture into skillet.
Return meat, mushrooms, and onion to skillet.
Cook and stir till thickened and bubbly.
Cook 1 minute more.