ZAR - something for the weekend - Beef Stroganoff!!!

This is a lower fat version of the traditional. If you can avoid having it with rice or pasta and stick with green veg, it'll be even better for you. Serves 2.

300g rump steak, trimmed and sliced into strips
6 button mushrooms, in quarters
Half a red onion, sliced
1 clove garlic, chopped
Half a red capsicum, sliced
Half a cup white wine
Half a cup chicken stock
1 tsp tomato paste
1 tsp Dijon mustard
1 tbsp Greek yoghurt
1 tbsp chopped parsley
Salt and pepper

Heat a heavy bottomed casserole or frypan with some olive oil to medium high heat. When hot, brown the beef in batches if necessary and remove to a warmed plate. Turn the heat down slightly, add a little more oil to the pan and throw in the mushrooms, Brown for a few minutes and then add in the onion and garlic. Cook for a little while and then add the capsicum and repeat. Pour in the wine and allow to bubble away before adding the stock. Add to the pan the tomato paste, mustard and yoghurt and stir to combine. Return the beef to the pan and cook for a few minutes. Add parsley and season and serve.