anjuschka
Dukan Ancestor!!
(reposted from recipe thread ages ago)
Hmm we just had this tonight and it was great. I comes from this month's edition of BBC Good Food Mag and all I did was remove the TB of oil used for frying the onions and all. So: use a good non-stick pan and dryfry!
I am reproducing it all here but we decided that next time I'll use half the vinegar or even red wine - after all you are cooking it all off.
Quick steak & mushroom stroganoff
Serves 2
Suitable for Cruise, PV
1 red onion, chopped
2 garlic cloves, chopped
1 tsp paprika (I used more)
1 green pepper, chopped
200gr mushrooms, sliced
2 TB red wine vinegar
150ml beef stock
200gr lean rump steak, sliced and all fat removed - (I used 300gr extra-lean beef escalopes)
150ml fat-free fromage frais (I used most of a 250gr tub of fat-free quark)
1, Fry onion for a few mins until soft. Add garlic and paprika, cook for 1-2 mins until fragrant. Add peppers and mushrooms, fry for 5-8 mins until softened.
2, 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, then stir in the fromage frais and season.
Yum yum!!
Hmm we just had this tonight and it was great. I comes from this month's edition of BBC Good Food Mag and all I did was remove the TB of oil used for frying the onions and all. So: use a good non-stick pan and dryfry!
I am reproducing it all here but we decided that next time I'll use half the vinegar or even red wine - after all you are cooking it all off.
Quick steak & mushroom stroganoff
Serves 2
Suitable for Cruise, PV
1 red onion, chopped
2 garlic cloves, chopped
1 tsp paprika (I used more)
1 green pepper, chopped
200gr mushrooms, sliced
2 TB red wine vinegar
150ml beef stock
200gr lean rump steak, sliced and all fat removed - (I used 300gr extra-lean beef escalopes)
150ml fat-free fromage frais (I used most of a 250gr tub of fat-free quark)
1, Fry onion for a few mins until soft. Add garlic and paprika, cook for 1-2 mins until fragrant. Add peppers and mushrooms, fry for 5-8 mins until softened.
2, 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, then stir in the fromage frais and season.
Yum yum!!
