Ingredients
Serves: 2
- 2 teaspoons olive oil
- 300g chestnut mushrooms, sliced
- 3 onions, sliced
- 1 clove garlic, chopped
- 350g beef, tendorised and cut into strips
- 350ml water
- 1 beef stock cube
- 1 splash of brandy
- 4 tablespoons low fat creme fraiche
- 2 teaspoons cornflour, mixed with water
Method
Prep:15min ›
Cook:15min ›
Ready in:30min
- Stir fry onions, garlic and mushrooms in olive oil till the onion starts to brown. Lift out with a slotted spoon and set aside.
- Add beef to the same pan and stir fry beef until sealed, then remove from pan.
- Add water to the pan and bring to a simmer. Dissolve beef stock cube and simmer for a minute. Add cornflour (mixed in a little water to form paste). Stir until sauce thickens.
- Return beef, mushrooms, garlic and onions to the pan. Add a splash of brandy and simmer for 10 minutes.
- Stir in the creme fraiche, then serve. Or you can pop in oven in covered dish, slow cooker or tagine until ready to serve.
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Reviews & ratings
Average global rating:
(4)
Reviews in English (3)
2
Just made it for wife & son, clean plates all round!! - 24 Apr 2015
2
Lovely! - 04 Dec 2014
1
I really liked this, even my husband did (after he picked all the mushrooms out). Used only 1 tablespoon oil to cut even more calories without compromising taste. - 03 Dec 2014