BEEF FILLET AND MUSHROOM STROGANOFF

SERVES 4 READY IN 30 MINUTES low-calorie cooking spray 3 medium halved and thinly sliced 200ml boiling beef stock 500g chestnut or button

halved or thinly sliced 1 tsp Knorr Touch of Taste Beef Concentrated Liquid Stock 2 tsp lemon juice 500g beef fillet or sirloin steak, all visible fat removed, cut into strips 120g plain chopped fresh chives, to serve boiled dried to serve

Spray a large nonstick frying pan with low-calorie cooking spray and place over a medium heat. Add the onions and 4 tbsp stock, then cover, reduce the heat to low and cook for 10 minutes. Uncover the pan, stir in the mushrooms and increase the heat to high. Cook for 2 minutes or until tender. Add the remaining beef stock and the beef stock concentrate and cook until the liquid has evaporated. Stir in the lemon juice and transfer the mixture to a bowl. Cover and keep warm.

Wipe the pan, spray with more low-calorie cooking spray and place over a high heat. When hot, add one-third of the beef strips and stir-fry briskly for 1 minute or until they are browned on the outside but still pink and juicy in the centre (or longer if you prefer). Spoon into another bowl and repeat twice more to cook the remaining beef.

Return the mushroom mixture to the pan and reduce the heat to medium high. When the mixture is hot, take off the heat, stir in the quark and season to taste. Add the beef, stir well and scatter over the chives. Serve hot with rice.