CREAMY BEEF STROGANOFF

 

CREAMY BEEF STROGANOFF

Serves 4

0.5 Syns per serving

1 onion, finely chopped
350g rump steak, all visible fat removed and sliced into thin strips
1 clove of garlic, crushed
250g chestnut mushrooms, thinly sliced
2 tbsp. sherry - 1 Syn
1 tbsp. mild paprika
1 tbsp. Worcester Sauce
1 tbsp. tomato puree
2 level tsp. Dijon mustard - 1 Syn
250g Quark

Spray a large non-stick wok or frying pan well with Frylight and cook the onion until softened. This is much easier with frozen onion.
Add the garlic and mushrooms to the pan and season well. Cook for about 4 minutes until the mushrooms soften. Transfer this mixture into a bowl and set aside.
Re-spray the pan and add the steak slices, cooking over a high heat until just browned. Don't overcook or the steak will be tough.
Return the mushroom mixture to the pan, add the sherry and, when the sizzling stops, add the paprika and stir for a minute.
Stir in the Worcester sauce, puree and mustard, then remove from the heat.
Add the Quark to the pan and stir well. Gently re-heat until piping hot but do not boil.