SW recipe: SW Beef stroganoff

Serves 4
Ready in 25 minutes


250g dried long-grain rice

Low-calorie cooking spray

2 onions, finely sliced

200g button mushrooms, halved

1 red pepper, deseeded and thinly sliced

400g lean rump steaks, visible fat removed

¼ tsp mustard powder

2 garlic cloves, crushed

400g fat-free natural fromage frais

200g plain quark

1 head of broccoli, chopped into florets and stalks roughly chopped

Juice of 1 lemon

15g fresh flat-leaf parsley, finely chopped, reserving some to serve


1 Cook the rice according to the pack instructions. Drain, return to the pan and cover. Meanwhile, spray a lidded, non-stick frying pan with low-calorie cooking spray and place over a medium-high heat. Stir-fry the onions and mushrooms for 2-3 minutes. Add the pepper and a splash of water. Reduce the heat to medium, cover and cook for 8-10 minutes, stirring occasionally.

2 Meanwhile, place a non-stick frying pan over a medium-high heat. Spray the steaks with low-calorie cooking spray and cook for 3 minutes on each side for medium-rare, or 4-5 minutes for medium-well done. Remove from the pan, cover with foil and leave to rest.

3 Remove the veg from the heat. Season, then add the mustard powder and garlic. Leave to stand for 1 minute, then stir through the fromage frais and quark. Boil the broccoli for 2-3 minutes, then drain.

4 Thinly slice the beef and tip into the sauce. Add lemon juice to taste and stir through the parsley. Scatter over the reserved parsley and serve with the rice and broccoli.


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