Lighter Beef Stroganoff
Servings 4
Ingredients
- 2 tablespoons mild olive oil, divided preferably not extra virgin olive oil
- 1 large red or white onion, peeled, halved and finely sliced in half moons
- 2 cups sliced white or chestnut mushrooms
- 1 pound sirloin, strip loin or flank steak, thinly sliced
- 2 generous teaspoons Dijon mustard
- ¼ cup beef stock
- ½ cup light or low fat créme fraîche or sour cream you may not need it all
- 2 teaspoons ground paprika
- generous pinch of salt
- ¼ teaspoon freshly ground pepper
- ¼ teaspoon nutmeg freshly ground if possible
- 1½ cups brown rice, cooked according to package directions
Instructions
- Heat 1 tablespoon of the olive oil in a large (preferably non-stick) frying pan over medium heat.
- Add the onions and sauté, stirring almost constantly.
- Add a generous pinch of salt to prevent the onions over browning.
- Add half of the remaining tablespoon of oil to the pan.
- Add the mushrooms and sauté for a further three to four minutes, stirring frequently.
- Add the last of the oil to the pan and toss in the thinly sliced steak.
- Sauté the steak for a minute or two. It should still be slightly pink.
- Stir in the beef stock along with the mustard, pepper and paprika.
- Stir in ¼ cup of the light sour cream or crème fraîche.
- Warm everything through and when the steak is cooked (just another minute or so), stir in the nutmeg and then check the stroganoff for texture and flavour.
- Add more of the light sour cream or crème fraîche if required and season to taste with more salt and pepper if necessary.
- Serve the stroganoff over the hot rice on warm plates.
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