From chicken to beef!

Super-Speedy Beef Stroganoff


And for my 2nd savoury….! Firstly (and secondly – 2 different meals here!), I’m not following the book exactly page-by-page, due to having possibly done them before and/or just don’t fancy doing them. So, I skipped a page. Shocking I know, to a Stroganoff instead of a creamy saucy chicken (ooh-err chick!). Chicken followed next recipe meal chicken? No, to beef! 



It seems like I have done this (meal) before due to the mark or two on the page, that serves as a good sign to I have already made it at some time. Book personalised. However, changes were of course made, notably the exchange of fillet steak for a cheaper cut, as the picture may well show.


Another “1-pot?!" So be it! It is amazing what can be done without the use of umpteen/several/many different items from your cookware (and easier, with reason, in truth). Well that’s my view on it; at the moment!

INGREDIENTS (Serves 1)


·         2 tsp coconut oil (or whatever!)
·         2 shallots, finely diced
·         (I added garlics and chilli too, as I do!)
·         5 chestnut mushrooms, roughly chopped
·         300g fillet steak, cut into 1cm pieces
·         Salt and peppe
·         2 tsp paprika
·         75ml beef stock
·         125ml soured cream
·         ½ bunch of parsley, leaves only, roughly chopped – optional
·         Juice of 1 lemon


METHOD


Melt the coconut oil in a frying pan over a high heat. Add the shallots and mushrooms (and chilies and garlic (add later so as to not burn; maybe)) and fry, stirring regularly, for 2-3 minutes or until the shallots have softened and the mushrooms have taken on a little colour.

Add the beef, along with a generous pinch of salt and pepper, and stir-fry for 1-2 minutes. Sprinkle in the smoked paprika and toss to lightly coat everything with the spice.

Pour in the beef stock – it will bubble up quickly – then turn the heat right down and stir in the soured cream. Tale the pan off the heat, then add the parsley, if using, and a generous squeeze of lemon juice. Serve and enjoy.


The chef and writer (Joe Wicks, Lean in 15) suggests serving with a big portion of favourite greens, like kale, broccoli etc. I had some of that spinach wanting eaten…! Bosh! Result with a few little tomatoes as shown above!


Second blog meal, somewhat different bringing in a taste of the far east, with Singapore noodles!
Coming soon as what I HAD done here... blogger didn't like!