Quick steak & mushroom stroganoff

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• Belkey

  16 September 2010

  Belkey rated and commented on this recipe

  

  This was actually disappointingly bland, I used smoked paprika and a pinch of cayenne pepper and we still ended up adding tabasco when eating it to pep it up.

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• Cath

  19 September 2010

  Cath rated and commented on this recipe

  

  I made the recipe with high hopes as I'm a huge fan of stroganoff and the idea of a healthy version was great. Sadly, the end result was disappointing. It didn't taste of much, and what the recipe fails to mention is that as soon as you add the fromage frais it splits - leaving you with a curdled stroganoff.

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• lizt

  21 September 2010

  lizt rated and commented on this recipe

  

  This was very disappointing - like the reader above, the fromage frais split as soon as I mixed it in and left a watery sauce full of little white bits! It did taste nice but not one we'll be repeating!

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• sweet tooth

  26 September 2010

  sweet tooth rated and commented on this recipe

  

  liked the taste but same thing as the others with the fromage frais, probably worth ruining the calorie and fat status by using cream!

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• radioactive_toy

  26 September 2010

  radioactive_toy rated and commented on this recipe

  

  I fully agree with the other comments, I was excited to make this, it looked a beautiful colour on the picture, and sounded tasty, and the fact that it was healthy was a great added bonus. It came out a different colour (a bland colour) the sauce was very thin, i served it with rice and the rice immediatley soaked up the sauce, leaving us with a pile of mildly flavoured mushrooms and peppers on top of the rice. Dissapointing :(

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• radioactive_toy

  26 September 2010

  radioactive_toy commented on this recipe

  **mushrooms peppers and beef!!**

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• Magic Maggie

  27 September 2010

  Magic Maggie rated and commented on this recipe

  

  Yummy and so easy and healthy! It didn't quite look like the photo - it was darker - but quite delicious!

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• Beth

  02 October 2010

  Beth rated and commented on this recipe

  

  Mine was quite a bit darker as well. Maybe it depends on the mushrooms you use. I used chestnut mushrooms which always lend a darker colour. After reading all the comments I decided to make an adjustment by using some philidelphia instead of the fromage frais - it didn't curdle but wasn't exactly low fat either. Served with nice buttery garlicy noodles.

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• becky

  02 October 2010

  becky rated and commented on this recipe

  

  I used smoked paprika and low fat sour cream instead of fromage frais. Worked well but the sauce was far too runny. I'll make it without the beef stock next time. I don't think it needs it.

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• Pixieloveheart

  07 October 2010

  Pixieloveheart rated and commented on this recipe

  

  We really liked this and will be making again! Was really tasty and I didn't have any problems at all! Don't be put off!

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• jenn

  12 October 2010

  jenn rated and commented on this recipe

  

  Really enjoyed this recipe. Surprised it tasted so good being so easy.

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• Tarsi

  20 October 2010

  Tarsi rated and commented on this recipe

  

  We love this stroganoff. I use 0% greek yoghurt and it hasn't split yet (fingers crossed - having it again tonight!!). I always use sirloin steak and have used sweet and hot paprika and both have worked well. Yumm!

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• Tarsi

  20 October 2010

  Tarsi commented on this recipe

  Also, I always use chestnut mushrooms - they are not at all bland and give it a lovely colour.

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• Frantic Flapjack

  22 October 2010

  Frantic Flapjack rated and commented on this recipe

  

  I used chestnut mushrooms as they were on offer but couldn't get fromage frais so used double cream instead which although high fat, worked brilliantly. Regarding the comments about it being too watery, you must boil until the stock reduces and thickens. Served with pasta.

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• Stevie B

  24 October 2010

  Stevie B rated and commented on this recipe

  

  The sauce was very thin despite reducing the stock for quite some time, and the sauce split completely on adding the fromage frais. A watery, lumpy mixture was the result and a very bland one at that.

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• Riafoodie

  31 October 2010

  Riafoodie rated and commented on this recipe

  

  I found this a really easy recipe to follow but discovered that like many others, the fromage frais curdled. On a general note is was a really bland dish which surprised me as it smelt really appetizing. I will make it again but think i'll modify it with spices to make it more tasty and perhaps try greek yogurt or cream for a treat.

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• Heather

  04 November 2010

  Heather rated and commented on this recipe

  

  I was really surprised when I read the reviews for this on the website - I made it from the magazine when it came out and it was DEELISIOUS! I had to check that it was the same one!! I followed the recipe as stated and it was a good generoius 2 size portion (just what we like). With regard to creme fraiche - if you take the pan off the heat and leave it to cool for just a minute or so it doesn't curdle. I used half fat and it was fine. You also need to make sure you give the vinegar time to evaporate before adding the stock. Cook in an open pan - frying pan is ideal and let the stock reduce down for five minutes or so. The only change i made was to add the peppers later as i like them crunchy. Excellent reciepe will definitely make this again.

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• Pip's Favour

  04 November 2010

  Pip's Favour rated and commented on this recipe

  

  Really easy and yummy but didn't need as much stock and used creme fraiche instead of fromage frais. Definitely a good quick supper!

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• Pewtersfood

  16 November 2010

  Pewtersfood rated and commented on this recipe

  

  Didn't really think you could go wrong with stroganoff but this recipe had a couple of different ingredients so followed it.Will stick to my own version in future.

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• Pelupi

  21 January 2011

  Pelupi rated and commented on this recipe

  

  Very nice - but I did use a low fat cream and griddled strips of rib eye steak. Not quite so healthy but tasted very good

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http://www.bbcgoodfood.com/recipes/775636/

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Ingredients

• 1 tbsp oil
• 1 red onion , chopped
• 2 garlic cloves , chopped
• 1 tsp paprika
• 1 green pepper , chopped
• 200g mushrooms , sliced
• 2 tbsp red wine vinegar
• 150ml beef stock
• 200g lean rump steaks , sliced and all fat removed
• 150ml fat-free fromage frais

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 10 mins

Cook 20 mins

Super healthy

Ingredients

• 1 tbsp oil
• 1 red onion , chopped
• 2 garlic cloves , chopped
• 1 tsp paprika
• 1 green pepper , chopped
• 200g mushrooms , sliced
• 2 tbsp red wine vinegar
• 150ml beef stock
• 200g lean rump steaks , sliced and all fat removed
• 150ml fat-free fromage frais

Per serving

271 kcalories, protein 33.0g, carbohydrate 11.0g, fat 11.0 g, saturated fat 3.0g, fibre 3.0g, sugar 8.0g, salt 0.45 g

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