1 lb. beef tenderloin, lean beef round or sirloin
Salt & pepper
1/2 lb. mushrooms, sliced
1 onion, sliced
3 tbsp. oil
3 tbsp. flour
2 c. beef bouillon, low sodium
2 tbsp. tomato paste
1 tsp. dry mustard
Pinch of oregano & dillweed
2 tbsp. sherry
1/3 c. low fat yogurt, plain

Remove all visible fat from the meat and cut into thin strips, about 2" long. Sprinkle with salt and pepper and let stand in cool place for 2 hours.

In a heavy skillet, saute mushrooms in oil until tender. Remove from skillet, saute onions, in the same oil until brown. Remove from skillet.

Brown meat quickly on all sides until rare. Remove and set aside.

Blend the flour into the oil in the skillet and gradually add the bouillon, stirring constantly until smooth and slightly thick. Add the tomato paste, dry mustard, oregano, dill weed and sherry; blend well. Combine the sauce with the meat, mushrooms and onions in the top of a double boiler. Cook for 20 minutes. Blend in the yogurt 5 minutes before serving. Yield: 6 servings.