Quick beef goulash

• 1 tbsp veg oil
• rump steak, cut into strips
• chestnut mushrooms, quartered
• 2 tsp paprika
• potatoes, cut into fairly small chunks
• approx 500ml beef stock
• tin of tomatoes, jazzed up to make it more intense in flavour - you work it out
• chopped parsley
• natural yoghurt to serve

Heat half the oil and fry the steak until browned. Tip onto a plate.

Heat remaining oil in same pan and fry the mushrooms until start to colour.

Sprinkle paprika over mushrooms, fry briefly, then tip in potatoes, stock and tomato sauce. Stir, cover and simmer for 20 mins until potatoes are tender.

Return beef to pan with any juices and warm through.

Stir in parsley, a swirl of yoghurt and serve.