Creamy Steak Dijon

12 oz Beef, eye of round. cut into chunks
1 tsp Olive Oil
8 oz Mushrooms, fresh sliced
1/3 c. Yogurt, plain, skim milk,
1 Onion, medium, chopped fine
1 1/2 c. beef broth
1 Tbs Dijon mustard
1/2 tsp salt
1/4 tsp pepper
Non stick spray

Sprinkle the beef with 1/4 tsp salt and 1/8 tsp pepper. Heat 2 tsp oil in a 12" non stick skillet over medium high heat. Add the beef and cook, stirring until browned and cooked through, about 4 minutes. Transfer to a large plate. Generously spray skillet with non stick spray and place over medium high heat. Add the mushroom and 1/2tsp salt and 1/8 tsp pepper, stirring occasionally until the mushrooms start to release their liquid, about a minute. Ad the onions and cook until softened and the mushrooms are brown, about 3 minute. Stir in the broth and bring to a boil. Cook untio reduced by half, about 6 minutes. Stir in the beef and cook until heated through, about 1 minute. Remove the skillet from the heat and stir in the yogurt and mustard.

Number of Servings: 4

Recipe submitted by SparkPeople user LOLIESPAGNOLIE.