This is a cross between a beef stroganoff and a beef casserole. No pictures this week, some of the quantities are approximate, depending on what you have to hand. This will serve 2.

Ingredients:

350g Braising Steak
100 ml Red Wine
250 ml Beef Stock (or hot water and a stock cube)
Mushrooms
1 clove of garlic
1 onion
1tsp paprika
2 tbsp low fat crème fraiche
Flour
Salt & pepper
Dried chilli flakes

Method:

1. Chop the onion and the garlic, fry in a little oil until soft (you can use the casserole dish for this), then stir in the paprika, and remove from the dish.
2. Dice the meat, and coat in the seasoned flour and add to the casserole dish and brown.
3. Once the meat is browned, put the onions back in and add the stock and the wine, the chilli and the mushrooms.
4. Put the lid on the casserole dish and transfer to the oven. Cook at 150C for about 2 hours until the meat is tender.
5. Remove from the oven, amend the seasoning if necessary and stir in 2 tablespoons of crème fraiche. Should you need to thicken the sauce, put 1 teaspoon of cornflour in a cup with some cold water, once dissolved add to the sauce, and heat up on the hob.

Serve with mash or rice, seasonal vegetables and perhaps a nice cup of tea!
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