Beef Stroganoff

 Beef stroganoff

1 pound lean round steak 

3 tablespoons flour

¼ teaspoon pepper 

Vegetable cooking spray

1 teaspoon oil

 ½ pound fresh mushrooms, halved

1 large onion, sliced

2 cups beef broth

2 tablespoon dry sherry

2 tablespoon tomato paste

1 teaspoon dry mustard

¼ teaspoon dried whole oregano

1/8 teaspoon dried whole dill weed

1/3 cup greek yogurt or sour cream

3 cups hot cooked noodles

Trim excess fat from steak. Partially freeze steak; slice across grain into thin strips. Combine flour and pepper, mixing well. Dredge meat in flour mixture; set aside.

Coat a small Dutch oven with cooking spray, add oil, and place over medium heat until hot. Add mushrooms and onion to Dutch oven; cover and cook for 5 minutes or until onion is tender, stirring frequently. Remove vegetables from Dutch oven, and set aside. 

Add meat to Dutch oven; increase heat to medium-high, and cook until browned. Stir in mushrooms, onion, and remaining ingredients except yogurt and noodles. Bring to a boil; cover, reduce heat, and simmer for 15 minutes. 

Uncover and simmer for an additional 15 minutes. Remove from heat, and stir in yogurt. Cook meat and sauce until thoroughly heated (do not boil). Serve over noodles. Yield: 6 servings