Beef Stroganoff With Natural Yogurt Recipe
Ingredients
| 500 g / 1 lb sirloin, cut into strips | ||
| Paprika | 2 Tablespoon | |
| 30 ml / 1 fl oz olive oil | ||
| Onion | 1 , chopped | |
| 185 g / 6 oz button mushrooms, sliced | ||
| 1 cup / 250 ml / 8 fl oz skim beef stock | ||
| 1/2 cup / 125 ml / 4 fl oz tomato puree | ||
| Worcestershire sauce | 1 Tablespoon | |
| Parsley | 2 Tablespoon, chopped | |
| 1 tablespoon cornflour blended with | ||
| Water | 2 Tablespoon | |
| 1 cup / 200 g / 6 1/2 oz natural yogurt | ||
Directions
1. Toss beef in paprika to lightly coat (a) and set aside.
2. Heat oil in a frying pan over a medium heat, add onion and cook, stirring, for 3 minutes or until golden. Add mushrooms and cook for 3 minutes longer.
3. Add beef to pan (b) and cook, stirring, for 5 minutes or until brown on all sides. Stir in stock, tomato puree, Worcestershire sauce and parsley, bring to simmering and simmer, stirring occasionally, for 10 minutes or until beef is tender.
4. Stir in cornflour mixture and cook, stirring constantly, for 3-4 minutes or until mixture boils and thickens. Remove pan from heat, stir in yogurt (c) and serve immediately.
2. Heat oil in a frying pan over a medium heat, add onion and cook, stirring, for 3 minutes or until golden. Add mushrooms and cook for 3 minutes longer.
3. Add beef to pan (b) and cook, stirring, for 5 minutes or until brown on all sides. Stir in stock, tomato puree, Worcestershire sauce and parsley, bring to simmering and simmer, stirring occasionally, for 10 minutes or until beef is tender.
4. Stir in cornflour mixture and cook, stirring constantly, for 3-4 minutes or until mixture boils and thickens. Remove pan from heat, stir in yogurt (c) and serve immediately.
Chef
