Steak and Wild Mushroom Stroganoff

Steak and Wild Mushroom Stroganoff



A great winter meal to serve with warm zucchini noodles tossed in butter. Lighten it up for summer, though, by serving it with raw cucumber noodles that have been marinated in the zest and juice of a lemon.

2 onions
1 lb wild mushrooms (such as chanterelles, girolles, or ceps) (or substitute
regular mushrooms)
6 garlic cloves
1 tbsp olive oil
4 tsp smoked paprika
2 tsp parsley
16 fl oz vegetable stock
2 tbsp tomato paste
1 tbsp Dijon mustard
1 lb beef steak
2 tbsp coconut milk

1. Slice the onions, mushrooms and garlic. Dice the beef.

2. Heat the oil and cook the onions on low for minutes, until soft. Add the garlic, paprika and parsley for 2 minutes.

3. Add the mushrooms for 5-10 minutes, until soft.

4. Add the stock, paste and mustard, bring to the boil then simmer until slightly thickened.

5. Add beef and cook to the required doneness.

6. Remove from the heat and stir in the milk.

Makes four servings.
Each serving has 289 calories.
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