This hearty dish has been made healthier by using yogurt in place of sour cream in the finished sauce. If you would like to omit the wine, use 1 cup of beef broth instead. Serve this convenient dish over rice or egg noodles and enjoy!
| 1 | lb | beef loin (sliced into 1 inch strips) |
| 1 | tbsp | olive oil |
| 1 | yellow onion (thin sliced) | |
| 1⁄2 | c | mushrooms (sliced) |
| 1⁄2 | tsp | dried tarragon |
| 1⁄2 | tsp | paprika |
| 2 | tbsp | all-purpose flour |
| 1⁄2 | c | dry white wine |
| 1⁄2 | c | beef broth |
| 2 | tbsp | Dijon mustard |
| 1 | c | Stonyfield Organic Low Fat Plain Yogurt |
Heat olive oil in a skillet over medium-high heat.
Add sliced beef loin, onion and mushrooms, sauté until meat begins to brown.
Add flour to the mixture, and continue to cook for two minutes, stirring constantly.
Add tarragon, paprika, wine and beef broth, reduce the heat to medium, and allow to simmer 10 minutes.
Remove from heat and stir in dijon mustard and yogurt.
Serve over egg noodles.