This Recipe Serves 4.

• 350g Fillet Steak cut into strips
• 2 tablespoons White flour
• 3 teaspoons oil
• 1 large onion
• 150g button mushrooms sliced
• 2 tablespoons Worcestershire Sauce
• 1 teaspoon lemon juice
• 300g low fat plain yoghurt
• 1 teaspoon black pepper
• ¼ teaspoon salt
• 2 tablespoon fresh parsley
• 1 teaspoon Dijon mustard
• ½ to ¾  teaspoon paprika
• 2 tablespoons tomato puree
• 2 tablespoons brandy or cognac
• 400g Steamed White Rice

1. Place the flour and beef in a large container with lid or plastic bag and shake until all the beef is coated.
2. In a large non stick frypan, use ½ of the oil and cook on low heat the onions with paprika until the onions are soft, about 5 minutes.  Add the mushrooms and cook gently for another 3 minutes.  Remove from frypan onto plate.
3. On high heat, use the rest of the oil in the frypan and cook the beef strips in batches and seasoning with salt and pepper as you go.  Cook the beef for only 1 minute, (you just want to brown the meat).  You will need to remove each batch onto a plate until all cooked.
4. Once all the meat is cooked place all the meat and juices back into the pan, return the onions and mushrooms, add Worcestershire Sauce, brandy/cognac stirring.
5. Turn down the heat to low simmer, add the yoghurt and tomato puree and Dijon Mustard gently stirring in the lemon juice and parsley.

Instead of eye fillet steak, sirloin steak can be used if desired.

We'd love to know what you think of this recipe.
Please email your feedback to sharrelle@weightloss.com.au.

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