Beef Stroganoff

Ingredients

500g of round, topside or boneless blade steak
1 tbsp oil
1 large onion, chopped
¾ cup instant beef stock
2 tsp Worcestershire sauce
1 tbsp tomato paste
1/4 tsp ground nutmeg
ground pepper to taste
200g mushrooms, sliced
½ Easiyo yogurt
1 tbsp flour

Method

Remove fat from meat and cut into thin strips.
Heat half the oil in frying pan, add meat and brown quickly on high heat.
Remove. Reduce heat, add remaining oil and fry onions until soft.
Stir in stock and return beef to pan.

Add Worcestershire sauce, tomato paste, nutmeg and pepper.
Cover and simmer gently for one hour.
Add mushrooms and cook for further 15 minutes or until beef is tender.
Spoon or pour off any excess fat.

Blend yogurt and flour in a small bowl and slowly add to simmering stew stirring well.
Heat gently without boiling until thickened.
Serve with hot buttered noodles.
Garnish with yogurt and chopped parsley.

Variations/Comments

For a more economical family dish substitute meat with 500g of lean mince.
When entertaining replace beef stock with ½ cup beef stock and ½ cup red wine.
Authentic Stroganoff is made with sour cream. Yogurt makes an excellent substitute.