The finished recipe. Beef and Mushroom Stroganoff with YogurtIngredients 1 to 6. 160 g Lean beef, trimmed, in finger-width strips (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.). 150 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.). 150 g Mushrooms (Quartered. They shrink by half.). 80 g Onion. 80 g Greek yogurt, 0% fat. 100 g Beef stock (Made up from a cube or a pot.)Ingredients 7 to 11. 6 g Olive oil. 1 tsp, about 6 g Dijon mustard. 1 tsp Paprika. A handful, chopped Fresh parsley. To taste SaltStep 1. Heat half the oil in a wide pan until very hot. Fry the beef strips in one layer for a minute a side so they brown, then tip them out.Step 2. Add the rest of the oil and the mushrooms and leave them alone for three minutes before stirring, so they colour rather than stew. Add the sliced onion and cook for five more.Step 3. Stir in the paprika, then the stock and mustard, and bubble for two minutes.Step 4. Take the pan off the heat, stir in the yogurt, then return the beef and its juices for a minute to warm through. Scatter with parsley and serve on the rice.
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