|Quick-cooking rice||1 Cup (16 tbs)|
|Plain low-fat yogurt||8 Ounce (1 Carton)|
|Instant beef bouillon granules||1 Teaspoon|
|Beef top round steak||3⁄4 Pound, trimmed of fat|
|Nonstick spray coating||1|
|Onion||1 Medium, chopped to make 1/2 cup|
|Bottled minced garlic/1/8 teaspoon garlic powder||1⁄2 Teaspoon|
|Cooking oil||1 Teaspoon|
|Dry sherry||2 Tablespoon|
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
Cook rice according to package directions.
Meanwhile, in a small mixing bowl stir together yogurt, cornstarch, sugar, bouillon granules, 1/3 cup water, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Thinly slice meat across the grain into bite-size strips.
Spray a large skillet with nonstick coating.
Preheat skillet over medium heat.
Add onion and garlic.
Cook and stir till tender but not brown.
Remove onion and garlic from skillet.
Add oil to hot skillet.
Add beef and cook and stir for 2 to 3 minutes or till tender.
Push beef from center of skillet.
Stir yogurt mixture and add it to center of skillet.
Cook and stir till thickened and bubbly.
Add sherry and cook and stir 2 minutes more.
Stir in onion, garlic, and mushrooms.
Serve over hot cooked rice.