Super healthy and deliciously creamy.  This is another of my go to favourites as not much work is involved!  I serve it with brown basmati rice but you could use plain rice, crusty baguette or tagliatelle.  A small glass of red wine compliments this well too!

Serves 2 

1 tbsp olive oil

1 red onion chopped 

2 garlic cloves chopped

1 tsp paprika 

1 green pepper chopped

200g mushrooms sliced 

2 tbsp red wine vinegar 

150 ml beef stock

200g lean rump steak sliced and fat removed 

150ml fat free fromage frais or 2 tbsp Greek yoghurt

  1. Heat the oil in a frying pan over a medium heat and fry the onion for a few minutes until soft.
  2. Add the garlic and paprika and cook for 1-2 mins to release the aroma.
  3. Add the pepper and mushrooms to the pan and cook for 5-8 mins until softened.
  4. Add the red wine vinegar and bring to the boil. When it is almost evaporated pour over the stock and allow it to boil for a few minutes until thickened slightly.
  5. Add the beef. If you like it pink then 2-3 mins should do however, I like mine cooked through so I allow it to simmer for 8-10 Season with salt & pepper.
  6. Remove from the heat and stir in the fromage frais or Greek yoghurt if using. If you add it before whilst still on the heat it may curdle.