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

Remove fat from meat and cut into 2" thin strips. Sprinkle with salt and pepper and let stand in a cool place for 2 hours.

Saute mushrooms in oil until tender. Remove from skillet and saute onions in the same oil until brown. Remove. Brown meat quickly on all sides until rare. Remove and set aside. Blend the flour in the oil in the skillet and gradually add the bouillon, stirring constantly until smooth. Add the tomato paste, dry mustard, oregano, dill weed and sherry. Combine the sauce with the meat, mushrooms and onions in the top of a double broiler and cook for 20 minutes. Blend in the yogurt 5 minutes before serving.

West Florida Hospital