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beef stroganoff

Yields4 Servings

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.

Nutrition Facts

Servings 0