Beef and mushroom stroganoff

Serves 4

Beef stroganoff can be high in saturated fat when made with stewing beef (typically 20 per cent fat content) and single cream. But you can cut out a lot of the fat by using lean braising steak (5 per cent fat content) and replacing half the usual weight of beef with extra mushrooms. The meaty texture and filling nature of mushrooms means they make a great substitute. Instead of cream, use a combination of half-fat creme fraiche and natural yoghurt.

Ingredients

350g tagiatelle
1 tbsp olive oil
1 onion, peeled and chopped
200g lean braising steak
75g button mushrooms
200g large flat mushrooms, sliced
1 clove of garlic, crushed
2 tsp paprika
3 tbsp dry sherry
1 tbsp tomato puree
2 tsp Dijon mustard
Sqeeze of lemon juice
100ml half-fat creme fraiche
50 ml low-fat natural yoghurt
2 tbsp fresh flat-leaf parsley, chopped

Method

Heat the oil in a large frying pan and cook the onion and garlic for 5 minutes, until softened.

Add the paprika and meat. Brown the meat on all sides, then add the mushrooms and cook for a further 5 minutes, stirring regularly.

Add the sherry, tomato puree, mustard and lemon juice and cook for about 30 seconds.

Turn down the heat and stir in the creme fraiche and yoghurt. Allow to simmer gently for an hour.

Meanwhile, cook the tagliatelle in a large pan of boiling water according to the packet instructions.

Season the stroganoff well and serve with the tagliatelle and a sprinkle of parsley.