A much lighter version of the Russian staple; this Stroganoff is light and tasty.
2 sirloin steaks, sliced and with the fat removed
400 g swiss brown mushrooms, peeled and sliced
1 spanish onion, sliced
200 g greek yogurt
50 ml brandy
2 tsp paprika
½ bunch parsley, chopped
baby spinach
S&P
1
Heat a large frying pan with some olive oil, add onions and cook till softened then add the mushrooms and cook till softened. Put the onions and mushrooms in a bowl and set aside.
2
Sprinkle the sliced steak well with paprika and season with salt. Add the steak to the pan and seal on either side. Remove from the pan and set aside. De-glaze the pan with brandy and allow the juices to cook off.
3
Put the steak, mushrooms and onion back in the pan and stir to combine Add the yogurt and parsley and heat through.
4
Finish with a few handfuls of fresh baby spinach and serve with Basmati rice.
Ingredients
2 sirloin steaks, sliced and with the fat removed
400 g swiss brown mushrooms, peeled and sliced
1 spanish onion, sliced
200 g greek yogurt
50 ml brandy
2 tsp paprika
½ bunch parsley, chopped
baby spinach
S&P
