Ingredients (serves 4)
- olive oil cooking spray
- 500g beef (fillet, sirloin or rump) trimmed, cut into thin strips
- 1 brown onion, thinly sliced
- 2 garlic cloves, crushed
- 250g button mushrooms, sliced
- 1 teaspoon paprika (smoked or plain)
- 3 teaspoons corn flour
- ½ cup salt-reduced chicken stock
- 1 tablespoon Worcestershire sauce
- ¾ cup Greek-style yoghurt
- ¼ cup flat-leaf parsley leaves, finely chopped
- 600g steamed vegetables, to serve
Spray a heavy-based frying pan with oil. Heat over high heat. Add one third of the beef. Cook, stirring, for 30 to 60 seconds or until browned all over. Remove to a plate. Repeat with oil and remaining beef in 2 batches.
Reduce heat to medium. Spray pan with oil. Add onion and cook, stirring, for 5 minutes or until soft. Add garlic and mushrooms. Cook, stirring, for 2 to 3 minutes or until mushrooms are tender. Stir in paprika and cook for 1 minute.
Combine corn flour, stock and Worcestershire sauce in a small jug. Stir stock mixture into mushroom mixture. Cook, stirring, until sauce comes to the boil. Reduce heat to medium-low. Simmer for 2 minutes. Add yoghurt and cook, stirring, for 2 minutes (do not boil, as mixture might spit). Return beef and juices to pan. Stir until warmed through. Stir in parsley and season with pepper. Spoon stroganoff onto plates. Serve with steamed vegetables.