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
2 tsp paprika
½ bunch parsley, chopped
salt and pepper
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.
Just prior to opening her successful fashion label under her own name, Stephanie Conley was undecided about her career path. In 2002 she began a course at Le Cordon Bleu in an attempt to try her hand at food. However, after a brief stint in catering she decided to return to fashion. Stephanie’s... Read Full Bio