Ingredients
The following ingredients have 2 Servings
- 10oz (300gr) flank steak or other beef appropriate for stir frying or quick cooking
- 1 medium onion, halved, then sliced vertically into 6ths
- 4oz (125gr) mushrooms. trimmed, sliced
- 4 tsp olive oil
- 1 tbs paprika
- 1/3 cup flour
- 1/2 cup beef broth
- 2 tbs tomato paste
- 1 tbs Worcestershire sauce
- 1 tsp dried basil
- 1 1/2 tbs cornstarch (maizena) dissolved in
- 2 tbs beef stock
- 1/2 cup (4oz, 125ml) Greek yogurt, plain yogurt or sour cream
- 1 1/4 cups pasta
Instruction
- Cook pasta according to package directions.
- Slice the beef on an angle across the grain, then cut the slices into large bite-size pieces.
- Put flour and paprika into a medium food bag or bowl, large enough to easily hold the beef. Mix the flour and paprika, then add the beef. Coat well.
- Heat 2 tsp oil in large nonstick skillet and sauté onions and mushrooms until onions are tender.
- Remove to a plate.
- Heat remaining 2 tsp oil in same skillet.
- Add beef and sauté until starting to brown, 3 – 4 minutes.
- Add beef stock, onions, mushrooms, basil, tomato paste and Worcestershire sauce to skillet, stir to combine.
- Cover, reduce heat and simmer 5 – 10 minutes.
- Dissolve cornstarch in remaining 2 tbs of beef stock and stir into pan.
- Continue stirring until quite thick.
- Remove from heat, add yogurt, mix thoroughly.
- Put the pasta in large pasta bowl, spoon the Stroganoff over and serve.
