Beef Stroganoff over Pasta

Total time: 30 minutes
    The paprika, Worcestershire and tomato paste add a depth of both color and flavor to this Stroganoff that you won't find in the more traditional, paler versions.

 Ingredients:

• 1 1/4 cups pasta, bite-size
• 10oz (300gr) flank steak or other beef appropriate for stir frying or quick cooking
• 1 medium onion
• 4oz (120gr) mushrooms
• 4 tsp olive oil
• 1 tbs paprika
• 1/3 cup flour
• 1/2 cup (4oz, 120gr) beef broth
• 2 tbs tomato paste
• 1 tbs Worcestershire sauce
• 1 tsp dried basil
• 1 1/2 tbs cornstarch (maizena) dissolved in
• 2 tbs beef stock
• 1/2 cup (4oz, 125ml) Greek yogurt, plain yogurt or sour cream

 Instructions:

• Cook pasta according to package instructions. When done, drain and set aside.
• Peel and cut the onion, vertically, into 6ths. 
• Brush any dirt off the mushrooms (see techniques) and slice, trimming off the tough stem ends. 
• Slice the beef on an angle across the grain, then cut the slices into large bite-size pieces. 
• Put flour and paprika into a medium food bag - large enough to easily hold the beef. 
• Mix the flour and paprika, then add the beef.  Shake to coat well.
• Heat 2 tsp oil in large nonstick skillet and sauté onions and mushrooms until onions are tender. 
• Remove to a plate.  
• Heat remaining 2 tsp oil in same skillet.  Add beef and sauté until starting to brown, 3 - 4 minutes. 
• Add beef stock, onions, mushrooms, basil, tomato paste and Worcestershire sauce to skillet, stir to combine, cover, reduce heat and simmer 5 - 10 minutes.
•   Dissolve cornstarch in remaining 2 tbs of beef stock and stir into pan.  Continue stirring until quite thick. 
• Remove from heat, add yogurt, mix thoroughly. 
• Put the pasta in large pasta bowl, spoon the Stroganoff over and serve.