Try this lighter version of a homely classic. Great for pressure or slow cooking, just be sure to add the dairy component after the cooking has completed.

Ingredients

• 500g beef rump, blade or chuck cut into strips
• Half an onion sliced
• 2 cloves garlic diced
• 1 Tbs tomato paste
• 2 Tbs Worcestershire sauce
• 1 Tbs flour
• 1 tsp mustard
• 1 tsp paprika
• 1/2 tsp cracked blacked pepper
• 1/2 cup sliced mushrooms
• 1 cup beef stock
• 1/2 cup natural yoghurt

Method

1. Brown the beef, toss over the flour and mix to combine.
2. Add the onion, garlic, tomato paste, mustard, mushrooms, Worcestershire, paprika and pepper. Stir.
3. Add the beef stock. Close lid and pressure cook for 20 minutes. Natural pressure release.
4. Remove lid, remove a scoop of liquid and mix with the yoghurt in a separate bowl. Add the yoghurt mix to the crockpot and combine. This prevents curdling.

Serve on a bowl of fettuccine or with rice, mashed veg or with crusty bread!