1 lb. (lean) round steak, cut into thin strips
2 1/2 c. fresh mushrooms, sliced
1/2 c. onion, chopped
1 clove garlic, finely chopped
1/4 c. dry wine
2 tbsp. cornstarch
1 beef bouillon cube dissolved in 1 1/2 c. hot water
1/8 tsp. pepper
3/4 c. plain no-fat yogurt
2 tbsp. chopped fresh parsley
Salt to taste
2 c. hot cooked noodles or rice

Trim fat from steak. Slice into strips. Spray 10 inch skillet with Pam. Heat to medium high. Stir beef, mushrooms, onion and garlic; cook about 4 minutes, stirring frequently until beef is no longer pink. Stir in wine. Heat to boiling; reduce heat. Cover and simmer 10 minutes.

Stir cornstarch into broth and add to beef mixture. Cook, stirring frequently until thick. Remove from heat. Add pepper and yogurt. Heat to boiling. Reduce heat and simmer covered for 30 minutes. Serve over noodles. Sprinkle with parsley. (I substitute no-fat yogurt for sour cream in all my old recipes to reduce fat and cholesterol and it is just as good.)