Foodie Friday: beef stroganoff

If you're wanting to make a quick and easy dish that is warming in the winter months, then this is the one for you. Beef stroganoff can also be frozen to help with meal preps and save time and effort later in the week.

Serves 4

You will need:

Diced beef 800g

Onion 1

Garlic 3 cloves, crushed

Button mushrooms 10

Beef stock 500ml

Tomato puree 1 tbsp

Balsamic vinegar 2 tsp

Natural unsweetened yoghurt 200g

Method:

1. Add a dash of oil to a large pan and start warming it on a medium to high heat.

2. Dice the onion and crush the garlic and add them to the pan, cook until the onion has softened. Add a small splash of stock to the pan, keeping the rest to the side for now.

3. Add the beef and cook until the outside of the meat is no longer pink.

4. Chop the mushrooms into halves or quarters (depending on your personal preference).

5. Add the mushrooms to the pan and mix into the meat.

6. Gradually add the stock to the pan, a ladle at a time. Cook until it has reduced

before adding the next ladle of stock. Do this until there is around 100ml of stock left.

7. Add the tomato puree and balsamic vinegar to the pan.

8. Add the remaining stock and simmer for 15 minutes.

9. When ready to serve remove from the heat and stir in the yoghurt to make the sauce creamy.

10. I like to serve mine with rice but you can put it with pasta or even some mashed potato if you prefer.