Beef or Venison Stroganoff - serves 10

1/2 cup all-purpose flour
1/2 teaspoon freshly ground black pepper
2 pounds boneless beef round steak or venison, all visible fat removed, cut into bite-size pieces
2 tablespoons vegetable oil
1 large onion, sliced
1 3/4 cups homemade Beef Stock
1/4 cup dry sherry
1 pound fresh mushrooms, thickly sliced
1 12-ounce package macaroni
1 cup yogurt
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1/4 teaspoon salt

In a large bowl, mix flour and pepper. Add meat and toss to coat evenly.
In a large, nonstick skillet or Dutch oven, heat oil over medium-high heat. Add meat and onions and saute, stirring frequently, until meat is nearly browned on all sides, about 5 minutes. Add stock and sherry; stir well.
Partially cover and simmer over low heat, stirring occasionally, 1 1/2 hours, or until meat is tender.
While meat simmers, saute mushrooms in a nonstick skillet over medium heat, stirring occasionally. Cook 20 minutes. Add mushrooms to the meat.
Cook macaroni omitting salt; drain. Place yogurt, ketchup, Worcestershire sauce and salt in a medium bowl. Wisk together to mix well and set aside.
When meat is fully cooked, add yogurt mixture. Stir and heat about 5 minutes. Serve over macaroni.