1 (1 1/2-pound) round steak or flank steak, cut into 1 1/2-inch strips, all fat removed
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons diet margarine
1/2 pound fresh mushrooms, sliced
1/2 cup chopped onion
1/2 cup beef broth
1 teaspoon dried mustard (optional)
1 bay leaf
1 tablespoon flour or cornstarch
2 tablespoon water
3/4 cup low-fat yogurt
2 tablespoons tomato paste
Pat dry steak strips with paper towel. Sprinkle with salt and pepper. Melt 1 tablespoon diet margarine in nonstick frying pan. Add strips of meat. Cook and stir until brown on both sides. Remove meat from pan and set aside.
Sauté onions in same pan until golden brown. Remove and place with meat. Add remaining margarine to pan and sauté mushrooms until tender. Return meat and onions to pan.
Combine broth, mustard, bay leaf and tomato paste and pour over meat mixture. Cover and let simmer for 1/2 hour until meat is tender. Remove bay leaf. Make paste of flour and water. Add low-fat yogurt and heat through. Don't boil. Delicious with noodles or rice.
Calories: 175, protein: 23, carbohydrates: 6, fat: 7