It’s still winter, so comforting bowls of food are still what I want to be eating right now.  This recipe is a nice version of a stroganoff that’s a little lighter; replacing cream with reduced fat soured cream. It still has a lovely flavour and is a lot healthier than the traditional version.

Serves 4

Lighter beef stroganoff

Delicious Magazine

Ingredients

• 10g dried mixed wild mushrooms
• 1 tsp light olive oil
• 1 tsp butter
• 1 onion, finely sliced
• 2 x 200g lean sirloin/rump steaks
• 1 tbsp sweet smoked paprika
• 1 tbsp tomato purée
• 300ml fresh beef stock
• 2 tbsp reduced-fat soured cream
• Squeeze lemon juice
• Handful fresh flatleaf parsley, roughly chopped, to garnish

Instructions

1. Soak the mushrooms in a small bowl of boiling water (about 100ml) for 10 minutes to rehydrate, then squeeze out the water and drain on kitchen paper. Reserve the liquid.
2. Meanwhile, heat the oil and butter in a non-stick frying pan and cook the onion over a low heat for 10 minutes or until softened and coloured. Add a splash of water now and again to prevent sticking.
3. Meanwhile, season the steaks. Heat a griddle pan until hot, then sear the steaks over a medium-high heat for 3-4 minutes on each side. Set aside to rest, then slice into strips.
4. Stir the paprika, tomato purée and the drained mushrooms into the onions and cook for 1-2 minutes. Add the mushroom soaking liquid along with the stock. Bring to the boil, then turn down the heat and simmer for 10 minutes. If you prefer your beef well done, add the steak to the sauce for the final 5 minutes of simmering time. If you like your beef rare, add at the end of the simmering time.
5. Take the pan off the heat and stir in the soured cream. Taste and season, add the lemon juice, then garnish with parsley.