INGREDIENTS
- olive oil cooking spray
- 500g beef fillet, trimmed, cut into thin strips (I just buy beef cut for stir fry from the butchers)
- 1 brown onion, thinly sliced
- 2 tsp minced garlic
- 250g button mushrooms, sliced
- 1 teaspoon smoked paprika
- 3 teaspoons coconut flour
- 1 cup chicken stock
- 1 tablespoon worcestershire sauce
- 3/4 cup Greek-style yoghurt
- 1/4 cup flat-leaf parsley leaves, finely chopped
- 600g steamed vegetables, to serve
- Spray a frying pan with oil on high heat
- Add one third of the beef. Cook, stirring, for 30 to 60 seconds or until browned all over. Remove to a plate. Repeat with oil and remaining beef in 2 batches.
- Combine coconut flour, stock and worcestershire sauce in a small jug, place to one side
- Reduce heat to medium, spray pan with oil
- Add onion and cook, stirring, for 5 minutes or until soft. Add garlic and mushrooms
- Cook, stirring, for 2 to 3 minutes or until mushrooms are tender
- Stir in paprika and cook for 1 minute
- Stir stock mixture into mushroom mixture. Cook, stirring, until sauce comes to the boil. Reduce heat to medium-low. Simmer for 2 minutes
- Add yoghurt and cook, stirring, for 2 minutes
- Return beef and juices to pan, stir until warmed through.
- Stir in parsley and season with pepper
- Spoon stroganoff onto plates. Serve with steamed vegetables.
Adapted from: http://www.taste.com.au/recipes/7338/beef+stroganoff
