Beef Stroganoff with Celeriac Mash
found in Mains - Meat Dishes
|6 SPs||Gluten Free|
Prep: 20 minutes
Cook: 30 minutes
Tender beef, chestnut mushrooms and paprika combine in this delicious Russian stew that's made even more luxurious with a dollop of creme fraiche.
- 1 celeriac, peeled and cut into chunks
- 40g low-fat spread
- 1 tsp vegetable oil
- 300g sirloin steak, thin-cut
- 1 onion, thinly sliced
- 2 garlic cloves, finely chopped
- 1 tbsp smoked paprika
- 1 green pepper, deseeded and sliced
- 400g chestnut mushrooms, sliced
- 150ml beef stock
- 1⁄2 lemon juice
- 1 tsp dijon mustard
- 300g green beans, trimmed
- 125g half fat creme fraiche
Put the celeriac in a pan of water and bring to the boil. Reduce the heat and simmer for 25-30 minutes until tender all the way through. Drain, then return the celeriac to the pan with the low-fat spread, season to taste and mash until smooth.
Meanwhile, heat the oil in a nonstick frying pan and add the steak. Cook for 1-2 minutes on each side until seared, but don
Add the onion to the pan and cook for 6-8 minutes, until softened but not coloured. Add the garlic and paprika, and cook for 1-2 minutes until fragrant. Add the pepper and chestnut mushrooms and fry for 5-6 minutes until softened.
Add the beef stock, lemon juice and mustard, and simmer for 1 minute. Slice the steak into strips and add to the pan with all its juices, then simmer for 3 minutes until just cooked through.
Meanwhile, cook the green beans in a pan of boiling water for 4-5 minutes until just tender, then drain.
Stir the creme fraiche into the stroganoff and season to taste. Serve with the celeriac mash and green beans.