Directions

1. Heat butter in 10 inch skillet until melted. Add onion and garlic; cook and stir over medium heat until tender. Add beef and mushrooms; cook and stir about 7 minutes or until beef is no longer pink.
2. Stir in wine; reduce heat. Cover and simmer 10 minutes. Stir cornstarch into broth until smooth; stir into beef mixture. Cook and stir over medium high heat until thickened; remove from heat. Stir in pepper and yogurt; heat through over low heat if necessary (do not boil). Serve over noodles or rice.