1 lb. beef top round steak
1 tbsp. all purpose flour
Non stick spray coating
1 1/2 c. sliced fresh mushrooms
1/2 c. chopped onion
1 clove garlic, minced
1 tbsp. butter
1 tbsp. all purpose flour
1 1/4 c. water
1 tbsp. tomato paste
1 tsp. instant beef bouillon granules
1 (8 oz.) carton plain low fat yogurt
2 tbsp. all purpose flour
2 tbsp. dry white wine
4 oz. hot cooked fettuccine

Partially freeze meat, then cut on the bias into thin bite size strips. Coat meat with 1 tablespoon flour. Spray a large skillet with non stick coating. Brown meat in skillet. Stir in mushrooms, onion, and garlic, then cook for 3 to 4 minutes or until onion is tender, stirring the mixture occasionally. Remove meat mushroom mixture.

Add butter to pan drippings, then stir in 1 tablespoon flour. Stir in water, tomato paste and bouillon granules. Cook and stir until thickened and bubbly.

Stir together yogurt and 2 tablespoons flour; add to skillet. Return meat mushroom mixture to skillet. Cook and stir until thickened and bubbly, then cook and stir 1 minute more. Stir in wine. Serve over fettuccine. Makes 4 servings. 8 grams fat per serving.

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