Recipe: beef, mushroom & spinach 'stroganoff'

This is a low-fat, low/no-carb recipe I created to use some lean beef schnitzel I had on hand (it came in my trial order from the winners of the 2009 Steak of Origin Competition). This recipe is sort-of like a stroganoff but without the fattening gravy base.

300g lean steak or schnitzel, sliced thin and into large bite-sized pieces

1 onion, chopped

1 clove garlic minced

1 tablespoon olive oil

1 cup sliced mushrooms

1/4 cup tamari or soy sauce

1/4 cup red wine

1 1/2 cups water

3 heaped teaspoons cornflour

2 cups chopped spinach

low fat plain yogurt

In large saucepan, heat oil on medium heat. Saute onion, garlic and mushrooms until soft. In a separate bowl, mix tamari, wine, water and corn flour together. Add liquid mixture to saucepan and bring to a simmer. Meanwhile, heat a cast iron or non-stick pan on medium-high and sear beef so it is brown on both sides but not cooked through or well-done. Cook in batches to avoid the beef stewing in its own juices. Set beef aside. Once the sauce has thickened up in the saucepan, stir in chopped spinach and let simmer on low for a few minutes until spinach is soft. Add in beef and stir through. Serve immediately. Ladle into bowls and top with a large dollop of yogurt. Serves two.

This is also great as leftovers for lunch, reheated and served over brown rice.