Beef Stroganoff

Serves: 1 Prep Time: 15 minutes Cook Time: 20 minutes

Ingredients: 

1/2 cup gluten freepasta 150g rump steak, thinly sliced 1 teaspoon cornflour 1 teaspoon paprika Splash of olive oil 1/2 small brown onion, diced 1 garlic clove, crushed 1 tablespoon tomato paste 4 button mushrooms, sliced thinly 2/3 cup small broccoli florets 1/4 cup parsley, finely chopped 3 tablespoons natural Greek yoghurt 1/2 cup beef stock 1 teaspoon Worcestershire sauce Salt and pepper, to taste 1/2 cup baby spinach

Directions:

1. Cook pasta according to packet instructions.

2. Coat steak strips in cornflour and paprika.

3. Heat olive oil in a small, deep saucepan over medium-high heat.

4. Add onion, garlic and tomato paste and cook for 2 minutes. Add beef and cook for 3-4 minutes. Add mushrooms and broccoli and cook for 2-3 minutes or until veggies begin to soften. Add parsley, yoghurt, beef stock, Worcestershire sauce, salt and pepper. Heat through for 3-4 minutes.

5. Add baby spinach and simmer for 10 minutes or until the sauce is thickened to your liking.

6. Serve with gluten free pasta.