Monday 21 March 2016

Beef Strogonoff ... with Quark

As mentioned in my post last week ... on our foray into the world of slimming we have discovered a new ingredient .... Quark.

Now Quark is something that neither Martin or I would have even contemplated trying before. We would have written it off as some new age hippy kind of stuff that wasn't really for us.

However, on our new super duper 'healthy' eating plan it seems we can have as much Quark as we like, sadly the same can't be said of my old favourite .... creme fraiche.

I managed to find a recipe for a Quark Beef Strogonoff here and I've adapted it to slim it down just a little bit more and would recommend giving it a go.

1 onion, finely chopped
350g rump steak, fat removed
2 cloves garlic, chopped
250g chestnut mushrooms, sliced
1 tbsp sherry
1 tbsp paprika
1 tbsp Worcestershire sauce
1 tbsp tomato puree
2 tsp Dijon mustard
250g Quark
salt and ground black pepper
2 tbsp chopped fresh parsley

Spray a non-stick pan with Frylight, add the onion and garlic and saute until golden.

Whilst the onions and garlic cook, slice the steak into thin strips and set aside.

Add the sliced mushrooms to the pan and season to taste.  Cook over a high heat until the mushrooms soften and any liquid has evaporated. Transfer mixture to a plate and set aside.

Add more Frylight to the pan, add the steak and fry over a high heat until just cooked through.

Return the mushroom mix to the pan, add the sherry and when the sizzling subsides, add the paprika and stir. Add the Worcestershire sauce, tomato puree and mustard and remove from the heat.

Add the Quark to the pan and stir well.  Gently reheat until the sauce is hot, do not boil.

Sprinkle with parsley to serve

We served ours with chips and green French beans, but I'm sure it would be just as nice with either rice or pasta.

We really enjoyed this and will definitely be having it again.

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