Quick steak & mushroom stroganoff

Quick steak & mushroom stroganoff

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(43 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Serves 2
It's almost too good to be true... this deliciously creamy winter warmer is superhealthy too

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: per serving

  • kcal271
  • fat11g
  • saturates3g
  • carbs11g
  • sugars8g
  • fibre3g
  • protein33g
  • salt0.45g
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Ingredients

  • 1 tbsp oil
  • 1 red onion, chopped
  • 2 garlic cloves, chopped
  • 1 tsp paprika
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 1 green pepper, chopped
    Peppers

    Pepper

    pep-iz

    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 200g mushrooms, sliced
    Mushroom

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 2 tbsp red wine vinegar
  • 150ml beef stock
  • 200g lean rump steak, sliced and all fat removed
  • 150ml fat-free fromage frais

Method

  1. Heat the oil in a pan and fry the onion for a few mins, until soft. Add the garlic and paprika, and cook for 1-2 mins until fragrant. Add the pepper and mushrooms, and fry for 5-8 mins until softened.

  2. Add the vinegar, boil to reduce until almost evaporated, then pour over the stock and bubble for a few mins until thickened slightly. Add the beef and cook for 2-3 mins depending on how rare you like it, then stir in the fromage frais and season. Serve with rice or tagliatelle.

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Comments, questions and tips

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missymoomia
23rd Sep, 2012
4.05
Rather than using beef stock we added a cube as we found the vinegar provided enough liquid. I think this also made it faster but it was delicious and we are going to make it again
hlnharrison
7th Jun, 2012
4.05
This recipe is quick, easy, tasty and low fat. I don't think stroganoff is supposed to be particularly hot and spicy, just a gentle warmth from the paprika. I find that most recipes on this site do not explicitly mention seasoning but most dishes need it. Maybe this is why people found it tasteless. I used 0% greek yoghurt and lemon juice so more akin to sour cream. No problem with splitting. I don't think fromage frais would split as long as the liquid is not boiling when it is adding. I think sufficient reduction of the liquid and gentle heat is the key. I will definitely make this again.
lindee
9th Apr, 2012
5.05
I used porterhouse and substituted sour cream for the fromage frais and it was yummy. Very easy peasy recipe.
julesthenorweegie
9th Mar, 2012
4.05
Deliciously creamy despite the lack of cream. Mmmm! I used Creme fraiche instead of fromage frais, but I reckon these two ingredients are very similar anyway. Thumbs up!
lizzaine
23rd Jan, 2012
5.05
This is a lovely way to make a healthy stoganoff and I really enjoyed this quick dinner. You certainly need to be very, very careful when adding the Fromage Frais, I added a little cold water before adding it to avoid curdling. Or use creme fresh instead. Served with brown rice, very tastey and healthy alternative to double creme. I also lightly fried the steak at the beginning and held it back till nearer the end to avoid it getting chewy.
tormcr
16th Jan, 2012
I followed this recipe as I've never made Stroganoff before, however I made a few unhealthy changes! Substituted steak for pork loin (with fat removed still), swapped framage fraud for double cream- I had it in honestly! Red wine vinegar for a small glass of white wine, beef stock for vegetable stock and added a pinch of oregano! Delicious! The boyfriend loved it!
mrswhymark
14th Jan, 2012
All those that are struggling with the curdling problem. When i made it i used sour cream and took the mixture off the heat for a couple of minutes before adding the sour cream. Does make it more fattening of course but i found it worked :-)
carwil13
5th Nov, 2011
5.05
This was really easy to make and tasted great. I used red wine rather than red wine vinegar and only had red peppers. Having again tonight. Yum.
ssilvester
26th Sep, 2011
5.05
This was lovely and I really recommend you give it a go. I followed the recipe almost exactly - the only change I made was to use half-fat creme fraiche instead of fromage frais. Contrary to some of the other comments, the sauce didn't split - perhaps because I let the pan cool for a minute before adding the creme fraiche. Also, the sauce was a perfect consistency, not runny or watery. I made sure to wait for the vinegar to evaporate before adding the stock, and then after adding the stock I let it reduce for 3 minutes before adding the beef. I think this is key.
splatalie69
6th Sep, 2011
5.05
I thought this was lovely - very simple to make. I used half fat creme fraiche and didn't have any problems with it splitting and the sauce was a good consistency. Would maybe add 2 tsps of paprika rather than just 1 next time..but there will be a next time!

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