240gm pappardelle
1 large onion, sliced
1 yellow bell pepper, sliced
2 sticks celery, sliced
300gm mushrooms, sliced
400gm beef strips
1 cup beef stock
1 Tblsp wholegrain mustard
1 Tblsp tomato paste
1 Tblsp corn flour slackened with a little water
½ glass dry red wine (optional)
½ cup fat free natural yoghurt
2 Tblsp fresh chopped parsley
Method
Cook the pasta in lightly salted boiling water until al dente.
Drain and keep warm.
Meanwhile, spray a deep frying pan with non-stick cooking spray and put on to heat.
Dry fry the onion and celery until they start to soften.
Add the beef strips and cook until the beef seals, stirring all the time.
Now add the bell pepper and mushrooms, followed by the stock and the wine.
Stir well and then cover the pan.
Simmer for 10 minutes.
Stir through the mustard, tomato paste and corn flour.
Allow the sauce to thicken, stirring continuously.
Remove the pan from the heat and stir in the yoghurt.
Share the pasta and stroganoff between four plates.
Sprinkle liberally with chopped parsley.
Serve with a crisp green salad.
