Wheelie Tasty Recipes

Hands up on this one I can’t take the credit as it is a recipe that I found in Tom Kerridge’s Lose Weight For Good book (my favourite at the moment).  The only suggestion I would make if you wanted to reduce the calories even more would be to use fat free Skya or Greek Yoghurt.  Lock the doors and devour it in peace.  Who needs chocolate!

INGREDIENTS

2 medium red onions, finely sliced

3 garlic cloves, finely chopped or 1 tablespoon puree

1 beef stock cube

2 tsp sweet smoked paprika (hot smoked if prefered)

1 tbsp tomato purée

400g tin beef consommé (can be found in the tinned soup aisle) or beef stock

Small packet of chestnut mushrooms , thinly sliced

1 tbsp Dijon mustard

2 rump steaks fat trimmed olive oil spray or any other lean cut

handful of mini gherkins, sliced

3-4 tablespoons half-fat crème fraîche or fat free SKYA or Greek yoghurt

2-3 tablespoons finely chopped flat leaf parsley

2 tbsp dried onion flakes

sea salt and freshly ground black pepper

Serve with brown rice or root vegetable mash (even better with buttery fluffy mash potato but that doesn’t exactly come under the healthier twist haha)

METHOD

1. Heat the light olive oil in a large frying pan over a low–medium heat. Add the onion and cook gently for 10 minutes, or until softened and starting to caramelize.
2. Stir in the garlic and cook gently for 2 minutes. Crumble in the stock cube and stir in the paprika and tomato purée. Cook, stirring, for 2 minutes. Add the beef consommé, mushrooms and mustard. Bring to the boil then lower the heat and simmer for 10–15 minutes, or until the volume of liquid has reduced by half.
3. Meanwhile, place a griddle pan over a high heat. Bash the steaks between two sheets of cling film, until about 5mm/¼in thick. Spray each side with oil and season with salt and pepper. When the griddle is smoking hot, add the steaks and cook for 1 minute on each side. Remove and set aside to rest.
4. Once the sauce has reduced, remove from the heat and stir through the gherkins, crème fraîche, and most of the parsley (reserving some for garnishing). Stir in the juices from the resting meat and check the seasoning. Cut the meat into thick slices and stir into the sauce.
5. Mix together the dried onion flakes and reserved chopped parsley and chervil. Serve the stroganoff sprinkled with the onion and herb mix, with the rice on the side, if you like.