Healthy Steak Stroganoff
At the risk of sounding like a broken a record, I truly believe we should cut down our beef consumption. For me, the best way to do that is to invest in good quality, well looked after produce and making a little go a long way.
I bought these steaks from my local butcher and two of them easily served four people. The sauce is a healthy take on a classic with bags of flavour from garlic and capers, creaminess without the naughtiness from low fat crème fraiche and depth from good quality beef stock and mushrooms. This is a delicious supper perfect for any night of the week!
Healthy Steak Stroganoff
Serves 4
oil
5 garlic cloves, crushed
250ml good quality beef stock
160g half-fat crème fraiche
200g baby spinach
2 tbsp capers in brine, drained and rinsed
Add a drizzle of oil to a saucepan or casserole over a medium heat. Add the onion, then cook for 5 minutes until lightly browned. Stir in the garlic, cook for 1 minute more then add the mushrooms and fry until golden.
Pour in the stock, stir again, then bring to the boil, scraping the bottom of the pan to release any stuck-on flavour.
Meanwhile, heat a griddle pan or large frying pan over a high heat. Rub the steaks with a little oil and sear for 2 minutes on each side. Set aside to rest, wrapped in tin foil.
Stir in the crème fraîche, spinach and the capers, then cook for 1 minute. Season both the sauce and the steaks to taste. Slice the steak and divide between plates with the sauce and some brown rice, if you like.
I bought these steaks from my local butcher and two of them easily served four people. The sauce is a healthy take on a classic with bags of flavour from garlic and capers, creaminess without the naughtiness from low fat crème fraiche and depth from good quality beef stock and mushrooms. This is a delicious supper perfect for any night of the week!
Serves 4
oil
2 (total weight 700g) ribeye steaks
250g chestnut mushrooms, sliced
1 large onion, sliced5 garlic cloves, crushed
250ml good quality beef stock
160g half-fat crème fraiche
200g baby spinach
2 tbsp capers in brine, drained and rinsed
Add a drizzle of oil to a saucepan or casserole over a medium heat. Add the onion, then cook for 5 minutes until lightly browned. Stir in the garlic, cook for 1 minute more then add the mushrooms and fry until golden.
Pour in the stock, stir again, then bring to the boil, scraping the bottom of the pan to release any stuck-on flavour.
Meanwhile, heat a griddle pan or large frying pan over a high heat. Rub the steaks with a little oil and sear for 2 minutes on each side. Set aside to rest, wrapped in tin foil.
Stir in the crème fraîche, spinach and the capers, then cook for 1 minute. Season both the sauce and the steaks to taste. Slice the steak and divide between plates with the sauce and some brown rice, if you like.
Comments
Post a Comment