Beef Stroganoff

Ingredients:
- 12 ounces lean beef
- 1 teaspoon vegetable oil
- 1 medium onion, chopped
- 2 garlic cloves, crushed
- 1 ounce all purpose flour
- 2 teaspoon tomato paste
- 1 3/4 cups fresh chicken or vegetable stock
- 4 1/2 ounces button mushrooms, sliced
- 1 large green bell pepper, seeded and diced
- 1/2 teaspoon ground nutmeg
- 4 teaspoon low-fat unsweetened yogurt, plus extra to serve
- Salt and Pepper to taste

Preparation:
Cut the meat into slices 1/2 inch thick. Heat the oil in a large skillet and gently fry the meat, onion, and garlic for 4-5 minutes until lightly browned.
Stir in the flour and tomato paste, pour in the stock and stir to mix thoroughly. add the mushrooms, bell pepper, seasoning, and nutmeg. Bring to a boil cover, and simmer for 20 minutes, until the meat is tender and cooked through.
Remove the saucepan from the heat and stir in the yogurt.
Serve the meat and sauce on a bed of rice, garnished with chopped parsley. Spoon the extra yogurt on top of the meat and mushrooms and dust with ground nutmeg.
You can use lean Pork tenderloin instead beaf.