Healthier steak and caper stroganoff

Healthier steak and caper stroganoff
  • Serves icon Serves 4
  • Time icon Hands-on time 30 min

Our healthy steak and caper stroganoff recipe is only 350 calories per serving. We’ve used half-fat crème fraîche and stretched two sirloin steaks to feed four people for a thrifty and good-for-you midweek meal.

Want to try something veggie instead? How about our mushroom stroganoff with creamy polenta.

Nutrition: per serving

Calories
350kcals
Fat
16.3g (7.6g saturated)
Protein
41.4g
Carbohydrates
7.6g (5.3g sugars)
Fibre
3.6g
Salt
1.2g
Calories
350kcals
Fat
16.3g (7.6g saturated)
Protein
41.4g
Carbohydrates
7.6g (5.3g sugars)
Fibre
3.6g
Salt
1.2g

Ingredients

  • 1 tbsp light olive oil
  • 2 (total weight 600g) thick British free-range sirloin steaks
  • 250g chestnut mushrooms, sliced
  • 1 large onion, sliced
  • 5 garlic cloves, crushed
  • 250ml good quality beef stock
  • 160g half-fat crème fraîche
  • 200g mixed leafy greens, sliced (spinach or spring greens work well)
  • 1½-2 tbsp capers in brine, drained
  • Large handful fresh chopped herbs (we used parsley and dill)

Method

  1. Heat a little of the oil in a large non-stick frying pan over a medium-high heat. Sear the steaks for 1 minute on each side, then set aside. Add the rest of the oil to the pan and fry the mushrooms until golden, then set aside with the steaks.
  2. Turn the heat down slightly, add the onion, then cook for 5 minutes until lightly browned. Stir in the garlic, cook for 1 minute, then pour in the stock. Stir again, then bring to the boil, scraping the bottom of the pan to release any stuck-on flavour.
  3. Stir in the crème fraîche, sliced greens and the capers, then cook for 1 minute. Slice the steaks, remove any fat/sinew (discard), then add to the pan. Season to taste and cook for another 2 minutes to heat the meat through. Sprinkle over the fresh herbs and serve with hot rice or potatoes, if you like.

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