Step 1

Combine the flour and paprika in a bag. Season with salt and pepper. Add the beef and shake until the beef is well coated in the flour mixture.

Step 2

Heat the oil in a large non-stick frying pan over medium-high heat. Cook half the beef for 1 minute each side or until browned. Transfer to a plate. Repeat with the remaining beef, reheating the pan between batches.

Step 3

Spray the pan with oil. Cook the onion, stirring, for 3-4 minutes or until onion is soft. Add the mushroom, capsicum and zucchini. Cook, stirring, for 2 minutes or until the vegetables are golden. Add the garlic and cook, stirring, for 1 minute or until aromatic.

Step 4

Add the stock and tomato to the vegetables. Stir to combine. Add the beef and cook, stirring, for 5 minutes or until the vegetables are tender and the mixture thickens slightly. Divide the rice among serving bowls. Top with the goulash and a dollop of yoghurt.