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- Blanch the potatoes in boiling water for 3-4 minutes then drain thoroughly. Meanwhile heat the oil in a wok or large frying pan and stir-fry the beef for 2-3 minutes or until browned.
- Add the mushrooms, pepper, onion, paprika and potato slices and cook for a further minute.
- Stir in the tomato sauce and stock, leave to gently simmer for 10 minutes – longer to reduce and thicken the sauce if preferred.
- Serve in bowls topped with a spoonful of yoghurt and fresh herbs or a dusting of paprika