Kefir Scotch Beef Stroganoff

Nutrition

Energy 334kcal
Fat 12g
Sat Fat 4.4g
Protein 46g
Salt 0.96g

Ingredients

Cooking Method

1
Take the steaks out the fridge 30 minutes before cooking so they reach room temperature. Put them on a plate and massage ½ tbsp of oil over the meat.
2
Heat a non-stick frying pan over a high heat and fry the steaks for 1 minute on each side until nicely seared. Put on a board loosely covered in foil to rest.
3
Lower the heat in the pan and add the remaining ½ tbsp of oil and the onion. Fry for 6-7 minutes until soft but not coloured. Turn the heat up and add the mushrooms. Fry for 4-5 minutes until the mushrooms are golden and any liquid from them has evaporated.
4
Add the garlic, tomato puree, smoked paprika, nutmeg and Dijon. Stir for a minute or two before crumbling in the stock cube. Add 100ml of water and bring to a boil. Turn down the heat and simmer gently for 5 minutes until the sauce has reduced slightly and thickened.
5
Slice the steaks and return to the pan. Add the kefir and Worcestershire sauce and stir well (if using low fat crème fraiche, make sure to keep the head low to avoid the sauce splitting). Cook for 3-4 minutes, stir through the parsley and taste. Adjust the seasoning as necessary and serve with wholegrain rice or pasta of your choice.

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