HEARTHY BEEF STROGANOFF
Servings 4
500 g beef rump, cut into thin strips
1 large onion
500 g small mushrooms, sliced
2/3 cup water
1 teaspoon beef stock powder (salt reduced)
3 tablespoons tomato paste
300 ml Greek yoghurt
1 teaspoon lemon juice
2 tablespoons Worcestershire Sauce
½ teaspoon chopped garlic
1 tablespoon sugar or sweetner
2 heap teaspoons mushroom soup powder mix with a little water
salt and black pepper to taste
Over a medium-high heat, spray a large fry pan lightly with oil. Add beef strips to the pan and cook until medium rare. Remove beef from pan and set aside on a clean plate.
Reduce heat and add diced onion, garlic and sliced mushrooms to the pan and sauté until tender. Add water, stock, worcestershire, sugar and tomato paste. Return beef to the pan and stir through.
Combine lemon juice with Greek yoghurt and add to the pan. Allow to simmer for a further 5 minutes until well combined. Add the soup powder mix, stir and simmer for 5 minutes. Season with salt and pepper if desired.
Serve with vegetables and mashed potato.
Recipe adjusted and Photo: Rina Kleinhans
