Lighter Steak Stroganoff taken from The Bariatric Bible
Per portion Calories 225 Protein 28.5g. Carbohydrate 12.7g . Fat 5.2g
Ingredients
Low-fat cooking spray or mist
1/2 small onion, finely chopped
1/2 tsp garlic purée
75 g / 3 oz / 3/4 cup sliced button or chestnut mushrooms
Salt and freshly ground black pepper
75 g / 3 oz lean beef steak (fillet or rump
are good choices), cut into thin strips
2 tsp sherry or Madeira (optional)
1 tsp ground mild paprika
1 tsp Worcestershire sauce
1 tsp tomato paste
3/4 tsp Dijon mustard
3-4 tbsp Quark
Chopped parsley to garnish
1. Generously spritz a non-stick sauté pan with
low-fat cooking spray or mist. Heat, add the
onion and cook for 4 minutes until golden.
2. Add the garlic and mushrooms, then season
well with salt and freshly ground black pepper.
Cook, over a high heat, for 4 minutes
or until the mushrooms are softened. Remove
from the pan and keep warm.
3. Re-spray the pan, add the steak and cook
over a high heat for 4 minutes until just
browned (do not overcook or the steak will
toughen). Return the mushroom mixture to
the pan with the sherry or Madeira if using
and the paprika. Stir for 30 seconds.
4. Add the Worcestershire sauce, tomato paste
and mustard and mix well.
5. Remove from the heat and stir in the Quark.
Gently reheat until the sauce is piping hot
but do not allow to boil. Serve at once,
sprinkled with parsley.
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