1 lb. boneless beef sirloin steak
1 tbsp. all-purpose flour
1/2 tsp. salt
2 tbsp. butter
1 1/2 c. sliced fresh mushrooms
1/2 c. chopped onion
1 clove garlic, minced
2 tbsp. butter
1 1/4 c. water
1 tbsp. tomato paste
1 tsp. instant beef bouillon granules
1/4 tsp. salt
3 tbsp. all-purpose flour
1 (8 oz.) carton plain yogurt
1/2 recipe Basic Farfalle or 8 oz. pkg. med. noodles

Partially freeze the steak; slice thinly across the grain into bite-size strips. Combine the 1 tablespoon flour and the 1/2 teaspoon salt; coat meat with flour mixture.

In a skillet heat 2 tablespoons butter. Add meat; brown quickly, stirring constantly. Add mushrooms, onion and garlic; cook 2-4 minutes or until onion is crisp-tender. Remove the meat-mushroom mixture from skillet. Add 2 tablespoons butter to drippings in the skillet. Stir in water, tomato paste, bouillon granules and the 1/4 teaspoon salt; mix well. Stir the 3 tablespoons flour into the yogurt; add to mixture in skillet. Cook and stir over medium-high heat until thickened and bubbly. Cook and stir 1 minute more. Return the meat-mushroom mixture to skillet; heat through.

Meanwhile, cook the farfalle or noodles in boiling salted water until al dente. Immediately drain in a colander. Serve the meat-mushroom mixture atop the farfalle. Makes 4 main dish servings.