1 lb. beef tenderloin or sirloin steak, 1/2" thick, well trimmed
1/8 tsp. pepper
1/2 lb. fresh mushrooms, sliced
1 med. onion, sliced
1 1/2 tbsp. oil
3 tbsp. all purpose flour
1 beef bouillon cubes
2 1/2 c. boiling water
2 tbsp. unsalted tomato paste
1 tsp. dry mustard powder
1/8 tsp. oregano
1/8 tsp. salt
1/8 tsp. dill weed
1/3 c. low fat yogurt, drained through cheesecloth

Cut meat into thin strips about 2" long. Sprinkle with pepper and set aside. In a large skillet, cook mushrooms and onions in oil; place in small bowl. Place meat in same skillet and brown lightly on all sides. Put meat with cooked vegetables. Mix flour into oil in skillet. Dissolve bouillon cubes in boiling water, gradually add into skillet and simmer, stirring constantly until thickened. Add tomato paste and herbs and spices. Stir. Add beef and vegetables, cover tightly, and simmer 3 minutes. Five minutes before serving, stir in yogurt and heat gently, do not boil. May be served over rice. Makes 5 servings. Each serving equals approximately 211 calories.