1 tablespoon olive oil
1 1⁄2 pounds round steak — thinly sliced
1 small onion
2 cloves garlic — minced
1 pound mushrooms — sliced
2 stalks celery stalk — finely chopped
2 carrots — shredded
Salt and pepper — to taste
1 tablespoon flour
32 ounces low sodium beef broth
1 cup plain nonfat yogurt — Greek-style
Brown meat in a large electric skillet or on the stove with the oil over med-high heat
When the meat is nicely browned, add the onion, garlic, celery, carrot and mushrooms. Sauté until the mushrooms release their moisture and the onions are soft, 5 – 6 minutes. Season with salt and pepper.
Add the flour, cook for a minute and then add beef broth and bring to a boil. Simmer 1 1⁄2 – 2 hours, uncovered, adding more broth or water to keep the meat covered at all times.
Right before serving, adjust seasonings and fold in yogurt.