400g Steak Lean Beef
1 Red Onion
500g Button Mushrooms
2 Cloves Crushed Garlic
2 Tsp Smoked Paprika
200ml Chicken Stock
2 Tsp Green Peppercorns
1 Tbsp Tomato Puree
1 Tbsp Worcestershire Sauce
1 Tbsp Whole grain Dijon mustard
120g Reduced Fat Creme Fraiche
Small Handful Flat Leaf Parsley
Spray a large lidded pan with low cal spray and place over a medium heat. Cut the beef into strips and add to the pan for 3-4 minutes until browned and set aside.
Add the sliced onion & mushrooms to the pan and stir fry for 3-4 minutes.
Add the garlic, stock, paprika, tomato puree, Worcestershire sauce, cover and simmer for 3-4 minutes.
In a small dish, mix the Dijon mustard with the Creme Fraiche.
Add the beef back to the Pan, reduce the heat and stir in the Creme Fraiche and mustard mixture and cook gently for 2 minutes, add the diced gherkins and most of the parsley, stirring well. Season to taste.
Serve with pasta or rice plus a good helping of your favourite veg. Scatter over the remaining parsley.