Beef stroganoff

1. Method

2. Heat a non stick frying pan and spray with some Frylight or Pam spray, add the beef tenderloin, season with salt and pepper and brown well.
Add the tomato puree and thyme to the beef stock.
Remove beef tenderloin from the frying pan, add the onions, garlic and mushrooms and couple of tablespoons of the stock and keep on a high heat to cook until golden, as the stock reduces keep adding more, repeating the process until only a 1/4 of the stock remains and the onion and mushrooms are nicely caramelised.
Add the beef tenderloin back to the pan and the rest of the stock with a splash of worcestershire sauce, balsamic vinegar and the paprika. When the remainder of the stock has almost reduced. Lower the heat right down.
Add the mustard and add a bit of the juice from the stroganoff to the yoghurt, to bring it to the same temperature as the stroganoff and then gradually stir it all in. Avoid over stirring or the yoghurt will start to seperate.
Remove from the heat and your stroganoff is ready to serve.
You can serve it with rice, pasta or potatoes.