Easy steak & mushroom stroganoff

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Preparation Time: 10 minutes | Cooking Time: 20 minutes | Freezable?: No

Ingredients
Method

Ingredients

7 oz lean rump steak with any fat removed – sliced
½ tbsp oil
½ red onion – chopped
2 small slices of rustic/sourdough bread
1 chopped garlic clove
½ tsp paprika
½ green pepper
50g/4oz mushrooms sliced
1 tbsp red vinegar
75ml/2½ fl oz beef stock
75ml/2½ fl oz fat free fromage frais

Rice or tagliatelle to serve

Method

Gently heat the oil in a pan, add the onion and fry for a few minutes until the onion is soft, Add the garlic, paprika, cooking for a further 1-2 minutes until fragrant pan. Add the pepper and mushrooms, cooking for a further 5-6 minutes or until they have softened as well.
Add the red wine vinegar and boil the who mixture to reduce it, (just before it almost evaporates), pour over the stock and bubble for a few minutes until it starts to thicken.
Slice the steak, add to the pan and cook for 2-3 minutes or more if that’s how you like it. Stir in the fromage frais and season to your taste.

Serve with rice or some tagliatelle

Stroganoff is a dish of Russian origin, named after a Russian diplomat in the 18th Century – “and like many dishes from across the world has been adapted to suit different tastes across the world.