Beef Stroganoff

INGREDIENTS:

1/2 kilo beef round, topside or boneless blade steak
1 tablespoon oil
1 large onion, chopped
3/4 cup beef stock
2 teaspoons Worcestershire sauce
1 tablespoon tomato sauce
1/4 teaspoon ground nutmeg
ground pepper, to taste
200 grams mushroom, sliced
1/4 cup yogurt
1 tablespoon flour

1.Remove the fat from the beef and cut into thin strips.
2. Heat half the oil in a frying pan, add the beef and brown quickly on high heat. Remove from the pan.
3. Reduce heat, add remaining oil and fry the onion until soft.
4.Stir in the beef stock and return the beef strips to the pan.
5. Add Worcestershire sauce, tomato sauce, nutmeg and pepper. Cover and shimmer gently for one hour.
6. Add the mushrooms and cook for another 15 minutes or until beef is tender.
7. Spoon or pour off any excess fat.
8. Blend the yogurt and flour in a small bowl and slowly add to simmering stew, stirring well. Heat gently without boiling until thickened.
9. Serve with hot buttered noodles. Garnish with yogurt and chopped parsley.