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Beef stroganoff with leeks and runner beans recipe

Beef stroganoff with leeks and runner beans recipe

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Try this Russian-inspired meal filled with tasty leeks, juicy beef sirloin and crisp runner beans. The best part is smothering it in a crème fraîche, Dijon mustard and nutmeg. Served with fluffy rice, the entire family will love this hearty meal! See method

  • Serves 4
  • 15 mins to prepare and 15 mins to cook
  • 416 calories / serving

Ingredients

  • 2 large leeks, thinly sliced, keeping aside the green part
  • 700g beef sirloin or tenderloin
  • 25g cornflour
  • 2tsp dijon mustard
  • ¼tsp nutmeg
  • 60ml vermouth
  • 50ml (2fl oz) beef stock
  • 200ml low fat crème fraiche
  • 1 1/2 tbsp sunflower oil
  • 150g runner beans, sliced on an angle
  • ½tsp salt
  • ¼tsp pepper
  • crushed new potatoes or fresh egg fettucini, to serve
If you don't have any leeks, try using spring or white onions instead

Each serving contains

  • Energy

    1735kj
    416kcal     21%

  • Fat

    21g 29%

  • Saturates

    9g 43%

  • Sugars

    3g 3%

  • Salt

    1g 17%

of the reference intake
Carbohydrate 9.3g Protein 43.1g Fibre 3.2g

Method

  1. To prepare the vegetables place a large saucepan with salted water on high heat and bring to the boil. First, blanche the green parts of the leeks for 30 seconds and then the runner beans for 1 minute until they are just cooked. Set aside. Use a meat hammer to beat the beef to about 0.6mm thickness. Remove any fat and slice the beef into 1.5 x 6cm strips. Put the beef, cornflour, mustard, nutmeg, 20ml (1/2fl oz) vermouth in a bowl and mix well.
  2. Add 1 tbsp sunflower oil to large frying pan or wok and place on medium heat. Add only the white part of the leeks to the pan and cook until softened. Remove the leeks from the pan and turn the heat to high. When the pan is searing hot add 1/2 tablespoon oil and the beef mixture and brown the meat, turn the heat to medium and add the white cooked leeks, remaining vermouth (40ml 2(floz)), stock and crème fraîche, salt and pepper.
  3. Leave to simmer for 2 minutes. Add the blanched vegetables to the beef to warm through.
  4. Remove from the heat and serve with either crushed new potatoes or fresh egg fettucini.

See more Beef recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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