Beef Stroganoff

ingredients

• 1/2 cup wholegrain pasta
• 150g rump steak, thinly sliced
• 1 teaspoon cornflour
• 1 teaspoon paprika
• Splash of olive oil
• 1/2 small brown onion, diced
• 1 garlic clove, crushed
• 1 tablespoon tomato paste
• 4 button mushrooms, sliced thinly
• 2/3 cup small broccoli florets
• 1/4 cup parsley, finely chopped
• 3 tablespoons natural Greek yoghurt
• 1/2 cup beef stock
• 1 teaspoon Worcestershire sauce
• Salt and pepper, to taste
• 1/2 cup baby spinach

method

1. Cook pasta according to packet instructions.
2. Coat steak strips in cornflour and paprika.
3. Heat olive oil in a small, deep saucepan over medium-high heat.
4. Add onion, garlic and tomato paste and cook for 2 minutes. Add beef and cook for 3-4 minutes. Add mushrooms and broccoli and cook for 2-3 minutes or until veggies begin to soften. Add parsley, beef stock, Worcestershire sauce, salt and pepper. Heat through for 3-4 minutes.
5. Add baby spinach and simmer for 10 minutes or until the sauce is thickened to your liking.
6. Remove from the heat and stir through the yoghurt (adding it off the heat stops it from splitting).
7. Serve with pasta.