Ready in 30 minutes
1 tbsp vegetable oil
300g/10oz stir-fry beef strips or minute steak cut into strips
100g/4oz chestnut mushrooms, quartered
2 tsp paprika
500g/1lb 2oz potatoes, peeled and cut into smallish chunks
600ml/1pt hot beef stock (a cube is fine)
500g jar tomato-based cooking sauce
handful parsley leaves, roughly chopped
natural bio yogurt, to serve
1. 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.
2. 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.
299 calories, protein 23g, carbohydrate 33g, fat 9g, saturated fat 2g, fibre 3g, added sugar 5g, salt 1.59g.
Recipe from BBC Good Food magazine (www.bbcgoodfood.com).
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