Mean & Lean Beef Stroganoff

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.