A fan of a hearty beef stroganoff? Try this twist on a classic recipe. A lighter but just as comforting version, this dish includes beetroot for added flavour and an extra serve of nutrients, vitamins and minerals.
Preparation time 15 mins
Cooking time 17 mins
Serves 4
Ingredients
1 large onion
350g button mushrooms
400g lean frying steak
250g cooked beetroot
2 tablespoons sunflower oil
1 tablespoon wholegrain mustard
120g plain yoghurt
2 tablespoons fresh thyme
Step 1.
Finely slice the onion and mushrooms and cut the steak and beetroot into 2cm strips. Heat half the oil in a large frying pan over high heat. Fry the onion for 5 minutes or until beginning to brown. Add the mushroom and fry for a further 5 minutes or until softened. Transfer to a bowl and stir in the mustard.
Step 2.
Add the remaining oil to the pan and fry the steak over high heat for 3 minutes. Reduce the heat slightly, if beginning to burn, and continue to cook for 3 minutes or until browned. Any juices should have evaporated, leaving the meat moist.
Step 3.
Stir in the beetroot and cook for 1 minute. Season to taste, gently stir in the mushroom mixture and add 60g of the yoghurt. Remove the pan from the heat and stir. Sprinkle with thyme leaves, then divide among four plates. Drizzle with a little of the remaining yoghurt to serve.
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