Beef Stroganoff With Natural Yogurt
|Sirloin||1 Pound, cut into strips (500 Gram)|
|Olive oil||1 Fluid Ounce (30 Milliliter)|
|Onion||1 , chopped|
|Button mushrooms||6 Ounce, sliced (185 Gram)|
|Skimmed beef stock||8 Fluid Ounce (1 Cup Or 250 Milliliter)|
|Tomato puree||4 Fluid Ounce (1/2 Cup Or 125 Milliliter)|
|Worcestershire sauce||1 Tablespoon|
|Chopped fresh parsley||2 Tablespoon|
|Cornflour||1 Tablespoon, blended with 2 tablespoons water|
|Natural yogurt||6 1⁄2 Ounce (1 Cup Or 200 Gram)|
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.