Beef and Mushroom Stroganoff

Beef and Mushroom Stroganoff

Serves 4

Core points per serving: ½

Points per serving: 4½

350 g Beef, Fillet Steak, lean, cut into 2.5 cm strips
2 level tablespoon(s) plain flour, (seasoned)
3 teaspoon(s) sunflower oil
1 large onion, all types, sliced thinly
125 g mushrooms, (button) sliced
5 cherry tomatoes, (puréed)
1 tablespoon(s) worcestershire sauce
1 teaspoon(s) lemon juice
300 g low fat bio yogurt
1/2 teaspoon(s) pepper
1/2 teaspoon(s) salt
6 teaspoon(s) herbs, (parsely) freshly chopped

Place the beef and seasoned flour in a large plastic bag and shake to coat the meat.

Heat 2 teaspoons of oil in a large, non-stick frying-pan. Sauté the onion for 5 minutes and then add the mushrooms and cook for a further 5 minutes. Transfer to a plate, using a draining spoon.

Heat the frying-pan, add the remaining teaspoon of oil and, when the oil is just starting to smoke, add the meat. Stir-fry, to brown the strips evenly. Stir in the tomato purée, Worcestershire sauce and lemon juice.

Return the onion and mushroom to the frying-pan and gently cook for 5 minutes. Stir in the yogurt and allow to heat through. Season to taste with salt and pepper, and sprinkle with parsley.