Beef stroganoff

Serves 4

Per serving 215 kcal 5.6g fat
Preparation time 10 mins
Cooking time 30 mins

Ingredients:

450g (1lb) lean rump steak
1 red onion, finely chopped
2 garlic cloves, crushed
1 tbsp chopped fresh thyme
300ml (½ pint) beef stock
1 tbsp plain flour
225g (8oz) mushrooms, sliced
2 tsps Dijon mustard
300ml (½ pint) virtually fat free fromage frais
2 tbsps chopped fresh parsley
2 tbsps brandy
salt and freshly ground black pepper

Method

Preheat a non-stick frying pan.
Chop the steak into cubes. Add the onion and garlic to the pan and dry-fry until soft.
Add the beef and thyme and cook to seal the outside of the meat. Add a little stock and sprinkle the flour over. Mix well, and "cook out" the flour for 1 minute before adding the remaining stock.
Add the mushrooms, stir in the mustard and cook for a further 3–4 minutes.
Remove the pan from the heat and stir in the fromage frais and parsley. Check the seasoning and adjust.
Heat the brandy in a ladle held over a low heat and carefully light the top of the alcohol. Pour the flaming brandy into the pan and stir in. Serve immediately with Basmati rice and vegetables.

Chef's tip: Flaming the alcohol takes away the bitter edge from the sauce and gives a more mellow flavour.