Brought to you by the Cancer Council

Beef stroganoff

INGREDIENTS

500g topside steak
1 tablespoon vegetable oil
1 medium onion, diced
1 clove garlic, crushed
12 medium mushrooms, sliced
1/4 cup water
2 teaspoons cornflour
1 salt-reduced beef stock cube
1 tablespoon salt-reduced tomato paste
1/2 teaspoon nutmeg
3/4 cup water
Pepper to taste
1/2 cup natural reduced-fat yoghurt

METHOD

Cut steak into thin strips across the grain.

Heat oil in a saucepan and cook meat until brown. Remove meat from saucepan and set aside.

Add onion, garlic and mushrooms to saucepan and cook until soft and brown.

Mix cornflour with 1/4 cup water and mix to a smooth paste.

Blend the stock cube, tomato paste, nutmeg and remaining water in saucepan and bring to boil.

Slowly add cornflour mixture and pepper and stir until thick and smooth.

Add meat and vegetables to saucepan and simmer for 5 minutes.

Just before serving, blend in yoghurt. Serve with seasonal steamed vegetables and pasta.

Recipe from Fruit and Veg With Every Meal Cookbook © State of Western
Australia 2009, reproduced with permission.