Saturday, 3 January 2015

Quick Steak & Mushroom Stroganoff

I do love a good stroganoff and often make a mushroom one but fancying something meatier I found this on BBC Good Food, having seen someone else in a food group I’m in mention it on FB. As well as being delicious, and pretty low in calories, it is also quick so excellent for a mid-week meal.

I’ve served this with tagliatelle but you could serve it over rice to if that takes your fancy

Steak & Mushroom Stroganoff
serves 2

2 tsp groundnut oil
1 red onion, finely chopped
2 garlic cloves, finely chopped
1 tsp Worcestershire Sauce
1 tsp Hungarian paprika
1 green pepper, chopped
200g mushrooms, sliced
2 tbsp red wine vinegar
150ml beef stock
250g lean rump steak, trimmed of fat and sliced thinly
150ml Quark (or fat free fromage frais)

Mix the Worcestershire sauce with the beef strips in a small bowl and set aside.

Heat the oil in a pan and fry the onion for 5 minutes until starting to soften. Add the pepper and cook for a few minutes more.

Add the garlic and paprika, and cook for 1-2 mins until fragrant before adding the mushrooms and frying for a further 5 mins until softened.

Add the vinegar, boil to reduce until almost evaporated, then pour over the stock and bubble for a few mins until thickened slightly. Add the beef and cook for 2-3 mins depending on how rare you like it.

Remove from the heat and stir in the Quark.

Season carefully to taste and serve immediately over tagliatelle or rice.

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