Slimming World: Succulent beef stroganoff

For the sauce:

• 1 large onion, roughly chopped
• ½ x 400g can cannellini beans, drained
• 150g cauliflower, cut into small florets
• ½ tbsp Marmite
• 1 beef stock cube, crumbled
• 2 large garlic cloves, peeled
• 1 tbsp Worcestershire sauce
• ½ tsp paprika

  Method

  1. First, put all the sauce ingredients in a medium-size saucepan. Add 450ml boiling water and bring to the boil over a high heat. Cover, reduce the heat to medium-low and simmer for 15 minutes or until the vegetables are tender. Remove from the heat and, without draining, whizz until smooth using a stick blender or food processor.
  2. Spray a deep, non-stick frying pan with low-calorie cooking spray and place over a high heat. Add the mushrooms and red onion and fry for 5 minutes, stirring occasionally.
  3. Add the steak and stir-fry for a further 5 minutes, then add the gherkins, peppercorns and sauce. Bring to a simmer and cook for 2 minutes. Remove from the heat and stir through the quark. Season to taste and serve with your favourite Speed vegetables.