Beef Stroganoff

1 lb beef loin, sliced into 1 inch strips
1 tablespoon olive oil
1 yellow onion, thin sliced
1/2 cup mushrooms, sliced
1/2 teaspoon dried tarragon
1/2 teaspoon paprika
2 tablespoons all-purpose flour
1/2 cup dry white wine
1/2 cup beef broth
2 tablespoons dijon mustard
1 cup plain lowfat yogurt (instead of the traditional sour cream)

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. Yields: 4 servings