Heat a large, non-stick frying pan and spray the bottom of it with the cooking oil spray.
Once the cooking spray has begun to bubble a little add the sirloin strips and brown them, stir frying the around the pan for 8 to 10 minutes. Do not allow them to burn. Remove strips from the pan with a slotted spoon and set aside leaving the juices in the pan.
Add the onion, garlic and mushrooms to the pan juices and saute until softened, about 6 minutes.
Pour the can of condensed cream of mushroom soup into the pan, stirring it into the onion mixture, then add the beef stock and stir in the Dijon mustard and Paprika too. Season to taste.
Bring the onion mixture to a simmer then add back the beef strips into the pan and simmer until the sauce has thickened, about 8 minutes.
Remove the pan from the heat and stir in the yogurt.
Serve in the centre of rice garnished with the chopped parsley.
Notes
Traditionally Stroganoff is served with egg noodles. Here I've served it with wholegrain Basmati rice, but of course you could serve it the traditional way.I put my rice on to cook at the start of the recipe as it’s wholegrain and takes slightly longer than white rice.Nutrition Label does not include rice.