Healthy Beef Stroganoff

In a medium bowl, add the plain flour and season with salt and pepper. Add the beef stroganoff strips and toss until they are well coated.

Add the fusilli pasta to the saucepan of boiling water and cook for 10-12 minutes or until ‘al dente’. Add the broccoli in the last 1-2 minutes or until just tender. Drain.

Meanwhile, heat half of the olive oil in a large frying pan over a medium-high heat and cook the beef for 1-2 minutes, or until just browned. Remove the beef from the pan and set aside on a plate.

Return the same frying pan to a medium heat and add the remaining olive oil. Add the red onion and cook, stirring, for 3 minutes or until soft. Add the mushroom and paprika and cook for a further 4 minutes or until soft. Return the beef to the pan with the crumbled beef stock, boiling water and Worcestershire sauce, stir to combine. Bring to the boil, then reduce the heat to medium-low and simmer for 5 minutes or until the sauce has slightly thickened. Remove from the heat and stir through the Greek yoghurt and parsley just before serving. Season to taste with salt and pepper.