This is seriously easy and very yummy. It will take you 5 minutes to chop and about 20 mins to cook.
To make enough for two…
2 tbsp olive oil
1 red onion, chopped
2 garlic cloves, minced (I use ready made minced in a jar ‘cos I’m lazy)
1 tsp paprika spice
1 green pepper, diced
200g button mushrooms, quartered
2 tbsp red wine vinegar
200 ml beef stock
225g flank steak, sliced thinly
1/2 cup low fat cream cheese
Heat the oil in a large saucepan and add the onion.
After four or five minutes when it is softening, chuck in the paprika and garlic and stir around for a few seconds until you start smelling it, then add in the green pepper and mushrooms. Stir around so that the vegetables become coated in the paprika. Cook for about 5 minutes on a low to medium heat until they are soft.
Add the vinegar, turn the heat up high, and boil it off, leaving just residue.
Now add the stock and cook hard until it has reduced by a quarter.
Now tip in the beef and stir in thoroughly. It should take no more than two minutes for the beef to lose its red. Cook too much longer and you will simply make leather.
Turn off the heat, stir in the cream cheese and serve! I serve it with brown rice and a salad.
Personally, I don’t season this dish as the flavour is quite strong already.
Wife tested and approved!
Calories: 373 per serving