Beef stroganoff with celeriac mash
Tender beef, chestnut mushrooms and paprika combine in this delicious Russian stew that’s made even more luxurious with a dollop of crème fraîche.
1 whole, raw, peeled and cut into chunks
Low Fat Spread
Beef sirloin steak, lean, raw
300 g, thin cut
1 medium, thinly sliced
2 clove(s), finely chopped
1 tablespoon(s), level
1 medium, deseeded and sliced
400 g, chestnut, sliced
Beef stock cube(s)
1 cube(s), to make 150ml stock
Lemon Juice, Fresh
1 teaspoon(s), level
300 g, trimmed
Half Fat Crème Frâiche
- Put the celeriac in a pan of water and bring to the boil. Reduce the heat and simmer for 25-30 minutes until tender all the way through. Drain, then return the celeriac to the pan with the low-fat spread, season to taste and mash until smooth.
- Meanwhile, heat the oil in a nonstick frying pan and add the steak. Cook for 1-2 minutes on each side until seared, but don’t cook it through – it should still be rare inside. Transfer to a plate and set aside.
- Add the onion to the pan and cook for 6-8 minutes, until softened but not coloured. Add the garlic and paprika, and cook for 1-2 minutes until fragrant. Add the pepper and chestnut mushrooms and fry for 5-6 minutes until softened.
- Add the beef stock, lemon juice and mustard, and simmer for 1 minute. Slice the steak into strips and add to the pan with all its juices, then simmer for 3 minutes until just cooked through.
- Meanwhile, cook the green beans in a pan of boiling water for 4-5 minutes until just tender, then drain.
- Stir the crème fraîche into the stroganoff and season to taste. Serve with the celeriac mash and green beans.
The stroganoff can be frozen in an airtight container for up to 3 months.