Healthy beef and mushroom stroganoff recipe
 A comforting, healthy and creamy dish that’s ready in a flash. This light version of beef stroganoff is a little over 500 calories so it is recommended you pair it with a lower calorie breakfast or lunch on a diet day to ensure your calorie intake doesn't exceed 1200–1500. Each serving provides 546 kcal, 41g protein, 64g carbohydrates (of which 9g sugars), 14g fat (of which 3.5g saturates), 8g fibre and 1g salt. 150g/5½oz brown basmati rice1 tbsp light olive oil4 shallots, finely chopped1 tsp sweet smoked paprika1 red pepper, seeds removed, roughly chopped200g/7oz chestnut mushrooms, thinly sliced2 garlic cloves, finely chopped1 tbsp cider vinegar1 level tbsp wholegrain mustard150ml/5fl oz beef stock200g/7oz lean sirloin steak, visible fat removed, thinly sliced 100ml/3½fl oz fat-free plain fromage frais2 level tbsp roughly chopped gherkins2 tbsp finely snipped fresh chivessalt and freshly ground black pepper 150g/5½oz brown basmati rice 1 tbsp light olive oil 4 shallots, finely chopped 1 tsp sweet smoked paprika 1 red pepper, seeds removed, roughly chopped 200g/7oz chestnut mushrooms, thinly sliced 2 garlic cloves, finely chopped 1 tbsp cider vinegar 1 level tbsp wholegrain mustard 150ml/5fl oz beef stock 200g/7oz lean sirloin steak, visible fat removed, thinly sliced 100ml/3½fl oz fat-free plain fromage frais 2 level tbsp roughly chopped gherkins 2 tbsp finely snipped fresh chives salt and freshly ground black pepper Method Cook the rice according to the packet instructions and keep warm.Meanwhile, heat the oil in a wide frying pan and fry the shallots for 5 minutes, or until softened.Add the paprika, pepper, mushrooms and garlic and fry for 6–8 minutes, or until softened. Add the vinegar and mustard and bring to the boil. Cook until the liquid has almost evaporated. Pour over the stock and cook for 3–4 minutes, or until slightly thickened.Add the steak and cook over a high heat for 2–3 minutes, or until sealed and cooked to your liking.Turn the heat down to low and stir in the fromage frais, gherkins and half the chives. Season. Serve the stroganoff with the rice, garnished with the remaining chives. Cook the rice according to the packet instructions and keep warm. Cook the rice according to the packet instructions and keep warm. Meanwhile, heat the oil in a wide frying pan and fry the shallots for 5 minutes, or until softened. Meanwhile, heat the oil in a wide frying pan and fry the shallots for 5 minutes, or until softened. Add the paprika, pepper, mushrooms and garlic and fry for 6–8 minutes, or until softened. Add the paprika, pepper, mushrooms and garlic and fry for 6–8 minutes, or until softened. Add the vinegar and mustard and bring to the boil. Cook until the liquid has almost evaporated. Pour over the stock and cook for 3–4 minutes, or until slightly thickened. Add the vinegar and mustard and bring to the boil. Cook until the liquid has almost evaporated. Pour over the stock and cook for 3–4 minutes, or until slightly thickened. Add the steak and cook over a high heat for 2–3 minutes, or until sealed and cooked to your liking. Add the steak and cook over a high heat for 2–3 minutes, or until sealed and cooked to your liking. Turn the heat down to low and stir in the fromage frais, gherkins and half the chives. Season. Turn the heat down to low and stir in the fromage frais, gherkins and half the chives. Season. Serve the stroganoff with the rice, garnished with the remaining chives. Serve the stroganoff with the rice, garnished with the remaining chives.