Advertisement

  • 1 tbsp oil
  • 1 red onion
    chopped
  • 2 garlic cloves
    chopped
  • 1 tsp paprika
  • 1 green pepper
    chopped
  • 200g mushrooms
    sliced
  • 2 tbsp red wine vinegar
  • 150ml beef stock
  • 200g lean rump steak
    sliced and all fat removed
  • 150ml fat-free fromage frais

Nutrition: per serving

  • kcal271
  • fat11g
  • saturates3g
  • carbs11g
  • sugars8g
  • fibre3g
  • protein33g
  • salt0.45g
    low

Method

  • step 1

    Heat the oil in a pan and fry the onion for a few mins, until soft. Add the garlic and paprika, and cook for 1-2 mins until fragrant. Add the pepper and mushrooms, and fry for 5-8 mins until softened.

  • step 2

    Add the vinegar, boil to reduce until almost evaporated, then pour over the stock and bubble for a few mins until thickened slightly. Add the beef and cook for 2-3 mins depending on how rare you like it, then stir in the fromage frais and season. Serve with rice or tagliatelle.

Recipe from Good Food magazine, October 2010

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3.5 out of 5.71 ratings
Advertisement
Advertisement
Advertisement