1/2 c. all-purpose flour
1/2 tsp. freshly ground black pepper
2 lbs. boneless beef round steak or venison, all visible fat removed, cut into bite-size pieces
2 tbsp. acceptable vegetable oil
1 lg. onion, sliced 1/4-inch thick
1 3/4 c. homemade beef stock
1/4 c. dry sherry
1 lb. fresh mushrooms, thickly sliced
1 (12 oz.) pkg. macaroni
1 c. double thick yogurt
2 tbsp. ketchup
1 tbsp. Worcestershire sauce
1/4 tsp. salt

Serves 10. 3/4 cup stroganoff and 3/4 cup macaroni per serving.

In a large bowl, mix flour and pepper. Add meat and toss to coat evenly. In a large, nonstick skillet or Dutch oven, heat oil over medium-high heat. Add meat and onions and saute, stirring frequently, until meat is nearly browned on all sides, about 5 minutes. Add stock and sherry; stir well. Partially cover and simmer over low heat, stirring occasionally, 1 1/2 hours, or until meat is tender.

While meat simmers, saute mushrooms in a nonstick skillet over medium heat, stirring occasionally. Cook 20 minutes. Add mushrooms to the meat. Cook macaroni according to package directions, omitting salt; drain.

Place double thick yogurt, ketchup, Worcestershire sauce and salt in a medium bowl. Whisk together to mix well and set aside. When meat is fully cooked, add yogurt mixture. Stir and heat about 5 minutes. Serve over macaroni.