My take on Beef Stroganoff – lower fat


1 piece of fillet or lean rump steak thinly sliced

1/2 tsp bicarbonate of soda (to tenderise)

1 tbsp cornflour to coat steak (opt)

3 cloves garlic crushed or 1 tbsp garlic paste from jar

4 shallots or 2 small onions finely chopped

1 tbsp of crushed black peppercorns

small handful fresh thyme finely chopped

few button/field/chestnut mushrooms thinly sliced

A small handful of chopped dried Porcini mushrooms steeped in boiling water (see packet instructions)

a few sundried tomatoes chopped

juice of 1/2 lemon

200 ml beef stock

A large splash of Brandy or white wine (opt)

5 tbsp fat free fromage frais or sour cream if you are not bothered about the fat content

2 tsp sweetener (opt)


Mix steak in a bowl with bicarbonate of soda and cornflour and set aside (hands up I would possibly leave out the cornflour as it didn’t really dissolve properly.

Fry shallots/onions and garlic on a lowish heat until lightly caramelised.

Strain the dried mushrooms and retain the liquid (if using)

Add the mushrooms (fresh and dried), fry until the liquid has disappeared, be brave as at this stage the mushrooms will start to fry properly and caramelise.

Add sundried tomatoes, thyme leaves, peppercorns and stir fry for a few minutes.

At this stage you can add brandy or white wine and reduce down if you are using. (I didn’t do this but probably would in the future) You could flambé it if you are feeling brave but watch you don’t burn off your eyebrows!

Add a few squeezes of lemon juice.

Add 4 tbsps of fromage frais and stir in.

Add the beef stock and the mushroom liquid, be careful as sometimes there can be a bit of grit at the bottom (The jury is out whether I would add the mushroom water next time or if I do I may use chicken stock instead)

Allow sauce to reduce for a bit then add to a bowl and set aside.

Now wipe add some oil to the same pan and put on a high heat.

When the oil is hot add the steak and flash fry for approx 1 minute to brown off, strain off the oil, wipe out the pan and return the veg and steak back to the pan and mix together. (you can omit this stage if you are not bothered about the oil)

Re-heat the sauce until reduced and thickened slightly, if you didn’t use the cornflour with the steak marinade then you may wish to add some cornflour and cold water and boil gently until thickened.

Serve with steamed/boiled basmati rice

N.B.  I think in the future I would use chicken thighs and chicken stock and maybe use the brandy


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