Categories: Beef 
      Yield: 4 servings 
  
    3/4 lb Beef round steak, cut 1/2"          1    8 ounce carton plain low 
           Thick and trimmed of fat                 Fat yogurt 
      1 tb Cooking oil                         1 tb All purpose flour 
      2 c  Sliced fresh mushrooms              1 ts Sugar 
    1/2 c  Dry sherry                        1/2 ts Salt 
    1/2 c  Water                                    Dash pepper 
    1/2 ts Instant beef bouillon               2 c  Hot cooked rice 
           Granules                                 Snipped parsley (opt) 
  
   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 1/3 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.