SKINNIER BEEF STROGANOFF, with Veggie option

Another classic dish, made a little healthier 

Skinnier Beef Stroganoff. wonderfully tender & juicy

    
Beef Stroganoff is another of those dishes, like crepes suzette, which was of its time and, indeed, space.  Gallic, with lots of butter, cream and flaming brandy, it was an exciting, attractive and yummy hotel dish -- as pleasing to guys as to girls.

This version, adapted from Robert Carrier, is slightly lower in cholesterol but is still an Indulgence.  But it is a Valentine's Day treat and tastes wonderful.  

Have everything ready before you start and the dish is almost-instant.

Vegetarians can substitute steak with a mix of supermarket mushrooms and exotic 'shrooms like oyster, chanterelle and inoki, available at farmers' markets and specialist greengrocers. 

Cost: £10
Feeds: 2 with sides  

Ingred:
   8 oz/227 gm rump steak (vegetarian: mushroom mix)
   1/2 tbsp cornflour
   2 tbsp butter
   2 tbsp olive oil
   1 oz finely chopped onion
   3-5 oz sliced mushroom (med slices)
    1 1/2 tbsp flour
   150 ml/1/4 pint stock
    1 tbsp brandy/dry sherry/grape juice
    1/2 tbsp tomato paste
    70 gms double cream or creme fraiche 
    coarsely ground black pepper

Method:

1. Have 2 clean dishes plus a serving dish ready
2. Pound the steak with a damp rolling pin or meat mallet until it is thin; cut diagonally across the grain into strips 1/4 inch/1/2 cm wide and 2 inches/5 cm long
3. Combine cornflour and a little salt in a bag and add beef; toss to coat each strip 
4. Put a pan on high heat; when it is smoking, add 2 tsp olive oil and 2 tsp butter until it melts; throw in beef, separating strips as well as you can
5. Allow to brown on one side (1-2 mins) then flip strips over; cook about 30-40 sec on second side; the beef should remain pink inside. (For mushrooms brown on both sides until nearly cooked through)
6. Remove the beef from the pan; cover & keep warm; reduce heat to med high 
7. In same oil, cook onions till soft and golden, about 1-2 mins; add mushrooms, lower heat to med-low; simmer 3-4 mins. Remove from pan; reserve  
8. Still on med-low heat, add olive oil and rest of butter to pan; stir in 1 1/2 tbsp flour 
9. Cook 3 mins, stirring and scraping any bits off the bottom 
10. Add stock and tomato paste, whisking to make a smooth sauce; simmer, stirring occasionally until thick (3-4 mins)
11. Fold in meat, onions, mushrooms and sherry; cook till hot; stir in cream; leave 1-2 mins
12. Serve with plain rice, noodles or potatoes and lots of vegetables on the side

                             Scroll down for more Recipes and How to...

Like this? Hate it? Comments or questions, pls email b67goingon50@yahoo.co.uk and say if they can be included in the blog

This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.