MUSHROOM STROGANOFF

When you remove the stroganoff from heat, allow it to cool for a minute before putting the yoghurt in. This will prevent it from curdling. This meal can be frozen and reheated. Reheat on a low temp to ensure the yoghurt doesn't curdle.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a wok or small frypan over medium heat and melt butter, add onion and mushrooms and sautè for 8 to 10 minutes, until soft. Add garlic and paprika and cook for another minute.

Step 2

Add tomato paste and mustard and stir to combine. Cook for another 1 to 2 minutes. Add the flour and cook for another 30 seconds until everything is coated.

Step 3

While continuously stirring, gradually pour in the stock. Stir well to prevent any lumps forming. Bring to the boil, reduce heat and allow to simmer for 10 minutes, stirring occasionally.

Step 4

Meanwhile, in a separate saucepan, cook pasta according to packet instructions. Drain and set aside.

Step 5

Remove stroganoff from heat, season and stir through the yoghurt. Serve the stroganoff with pasta and top with parsley