Slimming beef stroganoff

Succulent strips of beef in a rich and creamy mushroom sauce. If youʼve never tried stroganoff, youʼre in for a treat…

FREE

45 minutes

Serves 4

Ingredients

• 40g dried mushrooms
• Low-calorie cooking spray
• 2 onions, chopped
• 1 tbsp paprika
• 2 tsp smoked paprika
• 400g can cannellini beans, drained and rinsed
• 4 garlic cloves, chopped
• 150g cauliflower florets, chopped
• 500g fresh mushrooms, sliced
• 1 beef stock cube, crumbled
• 1 tbsp Bovril
• 1 tbsp Worcestershire sauce
• 1 tbsp white wine vinegar
• 100g plain quark
• 400g lean beef steak, visible fat removed, cut into thin strips
• 1 red onion, sliced
• 4 large gherkins, finely chopped
• Small pack fresh parsley, chopped

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Method

1. Put the dried mushrooms in a heatproof jug and add 900ml boiling water. Set aside to soak for 20 minutes.
2. Meanwhile, place a large non-stick saucepan over a medium heat and spray with low-calorie cooking spray. Add the chopped onions and cook for a few minutes. Add the paprika, 1 tsp smoked paprika and a splash of water and cook for a further 2 minutes.
3. Add the beans, garlic, cauliflower and 200g of the fresh mushrooms, reduce the heat to low and cook for 2 minutes.
4. Add the stock cube and the dried mushrooms plus their soaking liquid and simmer for 15 minutes or until the beans and cauliflower are very soft.
5. Add the Bovril, Worcestershire sauce, vinegar and quark. Blitz until smooth using a stick blender (or use a food processor and return to the pan) and set aside.
6. Spray a large non-stick frying pan with low-calorie cooking spray and place over a high heat. Add the steak, red onion and the remaining smoked paprika and mushrooms. Cook for 5 minutes, then stir in your sauce and reduce the heat to a simmer.
7. Stir through the gherkins and parsley and serve hot with rice or your favourite vegetables.