“Yoganoff” with Zucchini
(Serves 2)
Enid Byron shares this taste-pleaser with her neighbors and gets rave reviews. The stroganoff-like sauce is based on lower-calorie yogurt. (For authentic stroganoff, Enid uses sour cream instead of yogurt.)

1/2 pound sirloin or filet of beef, cut in strips
1 tablespoon vegetable oil
1 clove garlic, minced
1/2 cup fresh mushrooms, sliced
1 tablespoon butter or margarine
1 tablespoon flour
3/4 cup beef bouillon or broth
2 tablespoons white wine (optional)
1 teaspoon catsup
1/2 cup sliced zucchini
1/4 teaspoon dill
1/4 cup plain low-fat yogurt

Heat oil in skillet. Sauté beef in oil at medium-high heat, browning all sides. Add garlic and mushrooms and sauté until lightly browned. Remove beef, garlic and mushrooms from pan and set aside. Melt butter in pan and add flour and catsup, stirring until smooth. Add bouillon or broth and simmer, stirring until thickened. Add wine, beef and mushrooms, cover and simmer 45-50 minutes, until tender. Add zucchini and cook another 5 minutes. Stir in dill and yogurt and heat. Do not boil.