Healthy steak and mushroom stroganoff

You can very easily make this a vegetarian dish by leaving out the steak and doubling up on the mushrooms!

Ingredients

1 tbsp extra olive oil 1 large red onion, chopped 2 garlic cloves, peeled and crushed 1 tsp paprika 1 green pepper, deseeded and sliced 200g/7oz button mushrooms 2 tbsp red wine vinegar 2 tsp capers (optional) 150 ml low-salt beef stock (gluten-free) 200g/7 oz of lean rump steak, cut into think slices with any fat removed 150ml low-fat fromage frais

Method

• Using a large, non-stick frying pan, heat the extra virgin olive oil and fry the onion for a few minutes until soft

• Next, add the garlic and paprika and cook for 1-2 minutes, then add the sliced pepper and mushrooms (double quantities if going for the vegetarian option) and continue cooking for a further 5-8 minutes until softened

• Now add the red wine vinegar and the capers if using. Bring to the boil, then turn down to a slow simmer for 4-5 minutes to let the sauce thicken slightly.

• Finally, add the sliced beef and cook for 2-3 minutes, depending on how rare you like it, then stir in the fromage fraise and season with lots of freshly ground black pepper.

*Divide between two bowls and serve with brown rice or quinoa