Add a little hit of brandy to this cream free version of the classic Russian dish to take your beef stroganoff from yum to wow!
- 300g mixed mushrooms
- olive oil
- 1 medium onion diced
- 3 cloves of garlic crushed
- 400g beef schnitzel sliced or two 200g beef steaks sliced thinly.
- 1 heaped tsp sweet paprika
- 1 lemon
- 1 swig of brandy
- 4 heaped tbsp fat-free natural yoghurt
- 1 swig of semi-skimmed milk
Put a frying pan on medium heat, add the sliced mushrooms with 2 tablespoons of oil, then add in the onion and garlic, stir regularly.
Toss the beef with salt, pepper, the paprika and the finely grated lemon zest.
Tip the mushrooms on to a plate, then add to the frying pan 2 tablespoons of oil and the beef to the pan in one layer, turning when golden.
Add the brandy to the steak, carefully light it with a match (if you want), let the flames subside, then return the mushrooms to the pan with the yoghurt and milk and bring to the boil.
Serve with rice or mashed potatoes with steamed greens.