A much lighter version of the Russian staple; this Stroganoff is light and tasty.
- 2 sirloin steaks, sliced and with the fat removed
- 400g Swiss brown mushrooms, peeled and sliced
- 1 Spanish onion, sliced
- 200g Greek yogurt
- 50ml brandy
- 2 tsp paprika
- ½ bunch parsley, chopped
- Baby spinach
Heat a large frying pan with some olive oil, add onions and cook till softened then add the mushrooms and cook till softened. Put the onions and mushrooms in a bowl and set aside.
Sprinkle the sliced steak well with paprika and season with salt. Add the steak to the pan and seal on either side. Remove from the pan and set aside. De-glaze the pan with brandy and allow the juices to cook off.
Put the steak, mushrooms and onion back in the pan and stir to combine Add the yogurt and parsley and heat through.
Finish with a few handfuls of fresh baby spinach and serve with Basmati rice.