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Healthy beef and mushroom stroganoff

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Ingredients

• 150g brown basmati rice
• 1 tbsp light olive oil
• 4 shallots, finely chopped
• 1 tsp sweet smoked paprika
• 1 red pepper, seeds removed, roughly chopped
• 200g chestnut mushrooms, thinly sliced
• 2 garlic cloves, finely chopped
• 1 tbsp cider vinegar
• 1 level tbsp wholegrain mustard
• 150ml beef stock
• 200g lean sirloin steak, visible fat removed, thinly sliced
• 100ml fat-free plain fromage frais
• 2 level tbsp roughly chopped gherkins
• 2 tbsp finely snipped fresh chives
• salt and freshly ground black pepper

Method

1. 1
   Cook the brown basmati rice according to the packet instructions and keep it warm.
2. 2
   Meanwhile, heat the light olive oil in a wide frying pan and fry the finely chopped shallots for 5 minutes, or until they have softened.
3. 3
   Add the sweet smoked paprika, chopped red pepper, thinly sliced chestnut mushrooms, and finely chopped garlic to the pan and fry for 6–8 minutes, or until softened.
4. 4
   Stir in the cider vinegar and wholegrain mustard and bring the mixture to a boil. Cook until most of the liquid has evaporated.
5. 5
   Pour in the beef stock and cook for 3–4 minutes, or until the sauce has slightly thickened.
6. 6
   Add the thinly sliced lean sirloin steak to the pan and cook over a high heat for 2–3 minutes, or until the steak is sealed and cooked to your preference.
7. 7
   Reduce the heat to low and stir in the fat-free plain fromage frais, chopped gherkins, and half of the finely snipped fresh chives. Season with salt and freshly ground black pepper.
8. 8
   Serve the stroganoff immediately with the cooked rice, garnished with the remaining chives.