- 1 tbsp vegetable oil
- 300g stir-fry beef strips or minute steak cut into strips
The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…
- 100g chestnut mushrooms, quartered
- 2 tsp paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 500g potato, peeled and cut into smallish chunks
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 600ml hot beef stock (a cube is fine)
- 500g jar tomato -based cooking sauce
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- handful of parsley leaves, roughly chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- natural bio yogurt, to serve
Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…
Heat half the oil in a large non-stick pan and fry the beef for 2 mins, stirring once halfway through. If your pan is small, do this in two batches. Tip the meat onto a plate. Heat the remaining oil in the pan (no need to clean) and fry the mushrooms for 2-3 mins until they start to colour.
Sprinkle the paprika over the mushrooms, fry briefly, then tip in potatoes, stock and tomato sauce. Give it all a good stir, cover and simmer for 20 mins until the potatoes are tender. Return the beef to the pan along with any juices, and warm through. Stir in the parsley and a swirl of yogurt, then serve straight from the pan.
Using sausages or making it vegetarianUse 4 pork sausages cut into chunks instead of the beef. Fry for 5 mins until browned and leave in the pan while the sauce cooks. To make it veggie: swap beef for a 400g can chickpeas (drained and rinsed) or Quorn pieces and increase the mushrooms to 200g/8oz.