Healthy steak and mushroom stroganoff
You can easily make this a vegetarian dish by leaving out the steak and doubling up on the mushrooms!
(Serves 2)
Ingredients:
1 tbsp extra virgin olive oil1 large onion, peeled and finely chopped2 garlic cloves, peeled and crushed1 tsp paprika1 green pepper, deseeded and sliced200g button mushrooms2 tbsp red wine vinegar150ml low-salt beef stock2 tsp capers (optional)200g lean rump steak, cut into thick slices and fat removed150g low-fat fromage fraisFreshly ground black pepper, to tastecooked brown rice, to serve
Method:
Heat the olive oil in a large non-stick frying pan, add the onion and sauté for a few minutes until soft
Add the garlic and paprika and cook for 1–2 minutes, then add the sliced pepper and mushrooms (double quantities of mushrooms if you’re leaving out the meat) and continue cooking for a further 5–8 minutes until softened
Add the red wine vinegar, stock and the capers, if using. Bring to the boil, then reduce the heat and simmer gently for 4–5 minutes, until the sauce thickens slightly
Finally, add the sliced beef and cook for 2–3 minutes, depending on how rare you like it, then stir in the fromage frais and season with plenty of black pepper. Divide between two bowls and serve with brown rice.
From The Bikini Promise, by Sally Bee. Published by Kyle Books, priced £14.99Photography by Clare Winfield