Beef Stroganoff

Ingredients

• 400g lean beef tenderloin or sirloin steak, sliced into ½ cm thick strips
• 1 large onion, halved and thinly sliced
• 3 cloves garlic, minced
• 10 button mushrooms (about 200g), thinly sliced
• 400ml beef stock
• 2 tablespoons tomato puree
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• ½ teaspoon paprika
• 1 teaspoon Worcestershire sauce
• 1 teaspoon balsamic vinegar
• 6 tablespoons fat-free natural yogurt
• Spray oil (e.g., sunflower or olive oil spray)
• 2 tablespoons freshly chopped parsley, plus extra for garnish
• Salt and black pepper, to taste

Method

1. Prepare the Ingredients:

   • Slice the beef into ½ cm thick strips and season lightly with salt and black pepper.
   • Halve and thinly slice the onion.
   • Mince the garlic.
   • Thinly slice the mushrooms.
   • Chop the parsley and thyme (if using fresh).

2. Sear the Beef:

   • Heat a large non-stick frying pan over medium-high heat.
   • Lightly coat the pan with spray oil (3–4 sprays).
   • Add the beef strips in a single layer and sear for 2–3 minutes until browned on all sides.
   • Remove the beef to a plate and cover loosely with foil to keep warm.

3. Cook the Vegetables:

   • In the same frying pan, add 2 tablespoons (30ml) of beef stock, along with the onions, garlic, and mushrooms.
   • Sauté over medium-high heat for 5–7 minutes, stirring occasionally, until the onions are soft and mushrooms are golden.
   • Add 2 tablespoons (30ml) of stock whenever the pan looks dry (about 2–3 times, using a total of 80–100ml stock). The mixture should be moist but not soupy.

4. Make the Sauce:

   • Return the beef to the pan along with the tomato puree, Dijon mustard, paprika, Worcestershire sauce, balsamic vinegar, and thyme.
   • Pour in the remaining beef stock.
   • Simmer over medium heat for 5–6 minutes, stirring occasionally, until the sauce thickens slightly.

5. Finish the Dish:

   • Remove the pan from the heat.
   • Stir in 6 tablespoons of yogurt until smooth and creamy. Taste and adjust seasoning with salt and pepper.
   • Stir in 2 tablespoons of chopped parsley.

6. Serve:

   • Divide the stroganoff between 2 plates or bowls.
   • Serve with steamed rice, egg noodles, or boiled potatoes, alongside green beans or broccoli.
   • Garnish with a sprinkle of fresh parsley.

Tips