3/4 lb Beef round steak, cut 1/2"

Thick and trimmed of fat 1 tb Cooking oil

2 c Sliced fresh mushrooms

1/2 c Dry sherry

1/2 c Water

1/2 ts Instant beef bouillon

Granules 1 8 ounce carton plain low

Fat yogurt 1 tb All purpose flour

1 ts Sugar

1/2 ts Salt

Dash pepper 2 c Hot cooked rice

Snipped parsley (opt) Partially freeze the steak.Thinly slice across the grain into bite-size strips.In skillet,brown meat,half at a time, in hot oil for 2 to 4 minutes.Remove meat from skillet.Add sliced mushrooms to the skillet;cook for 2 to 3 minutes or until tender.Remove mushrooms.Add sherry,water and bouillon granules to the skillet;bring to boiling.Cook,uncovered,over high heat 3 minutes or until liquid is reduced to 1/3 cup. Combine yogurt,flour,sugar,salt and pepper;mix well.Stir the low fat yogurt mixture into the liquid in the skillet;stir in meat and mushrooms.Cook and stir over low heat until the mixture is thickened and heated through;DO NOT BOIL.Serve over hot cooked rice.Sprinkle the beef stroganoff mixture with snipped parsley,if desired.Makes 4 servings.