Beef Stroganoff

Ingredients

• 350g Fillet Steak cut into strips
• 2 tbsp. white flour
• 1 tbsp. olive oil
• 1 large onion, sliced
• 8 button mushrooms sliced
• 2 tbsp. worcestershire sauce
• 1 tsp. lemon juice
• 1 cup low fat plain yoghurt
• 1 tsp. black pepper
• ¼ tsp. salt
• 2 tbsp. fresh parsley
• 1 tsp. dijon mustard
• ½ to ¾  tsp. paprika
• 2 tbsp. tomato puree
• 2 tbsp. brandy or cognac
• 2 cups steamed rice

Method

1. 1Place the flour and beef in a large container with lid or plastic bag and shake until all the beef is coated.
2. 2In 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. 3On 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. 4Once 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. 5Turn down the heat to low simmer, add the yoghurt and tomato puree and Dijon Mustard gently stirring in the lemon juice and parsley.