1/4 c. flour
1/2 tsp. salt
1 lb. tenderloin tips, cut into 1/4 inch strips
1/4 c. butter
1 c. sliced mushrooms
1 med. onion, thinly sliced
1 clove garlic, minced
1 tbsp. tomato paste
1 1/4 c. beef stock or canned beef broth
1/2 tsp. dried tarragon
2 tsp. Worcestershire
1 c. Colombo nonfat lite, original or farm style plain yogurt

Combine 1 tablespoon flour with salt. Dredge meat in mixture. Add 2 tablespoons butter to heated skillet. When butter foams, add meat strips. Brown quickly. Add mushrooms, onions, and garlic. Cook 3 to 4 minutes. Remove ingredients from skillet. Keep warm. Add remaining butter to pan drippings in skillet. Melt, whisk in remaining flour. Add tomato paste.

Slowly pour in meat stock. Cook, stirring constantly. Add tarragon, Worcestershire. Cook until mixture thickens. Return meat, mushrooms and onions to skillet. Stir in yogurt of choice and heat briefly. Serve with egg noodles or rice. Serves 4.