Yield: 4 servings
|2 teaspoons||Sunflower oil|
|1 pounds||Beef topside|
|1 teaspoon||Worcestershire sauce|
|½ teaspoon||Ground nutmeg|
|6 ounces||Natural yoghurt|
Using a non-stick pan very little additional oil is needed to soften the onions and seal the meat. This dish is usually made with soured cream and brandy but the substitutes make a perfectly acceptable low-fat and low-calorie alternative.
One serving has 220 calories and 9g fat Preparation time 15-20 minutes + 1 hour cooking
Peel and chop the onions and put in 1/3rd of the oil in a large non-stick pan and heat slowly until the onions are softened. Remove them with a draining spoon and keep warm. Cut the meat into thin strips and add to the pan with the remaining oil. Fry quickly until sealed. Add the onions, beef stock, worcestershire sauce and the nutmeg and season to taste. Simmer gently, covered, for 45 minutes.
Add the mushrooms and simmer for a further 15 minutes. Blend the cornflour with a little water and add it to the pan. Boil until just thickened, remove from the heat and stir in the yoghurt. Transfer to a serving dish and sprinkle with paprika pepper. Submitted By KAZ LANGRIDGE On 09-09-95