I have made this recipe a few times now and it always turns out well. I make 2-3 serves and it reheats really well. It is great to cook on a Sunday night if I have a big week ahead at work and know that I am going to be too tired to cook when I get home. It is another great skinnytaste recipe.
I normally make enough for 3 serves. Mainly because the beef often comes in that size so the ingredients I use are:
- 400g of lean beef strips
- 1 couple of quick sprays of olive oil cooking spray
- 1/2 tbs of butter
- 1/2 onion (I used red onion as I had a half to use but I would normally use brown)
- 1 clove of garlic
- 200g of mushrooms (this is the size the packets come in and I don’t mind the overdose of mushrooms. I like the packaged mushrooms as when I buy loose I always buy way more than I need. I never seem to judge the amount correctly)
- 2/3 can of tomato soup (can size is 420gm)
- 2/3 cup of water
- 1 dried bay leaf (I can’t find fresh very easily and when I can it is expensive for such a small item)
- 1 tsp of worcestershire sauce
- 1/2 cup of light sour cream
I am not too fussy about exact measurements with the garlic and worcestershire sauce and sometimes put in a bit more given I use 2/3 rds of the meat in the original recipe. I follow the recipe instructions but I usually serve it with a small jacket potato. I find that more filling than the same calories in rice. I just zap it in the microwave which also means not much washing up.
The only ingredient that is really a problem for a single is the tomato soup. I have assumed the soup required is the condensed kind, which here in Australia only come in a couple of sizes – 420gm which I assume is what this recipe requires and a larger size. So I tend to end up throwing some out unless I am very organised with my menu planning and I hate wasting food. But I am wondering if I could use the size that is ready to eat and cut out the cup of water. So something to try for next time. It probably doesn’t cost any less but it is more the principal of wasting food.
One thing that annoyed me with cooking this batch was the meat I used. The supermarket has started stocking this low fat organic beef strips. The first couple of times I bought it is was lovely – hardly any fat on it. But this time around I had to do quite a bit of trimming. I normally don’t buy my meat pre-cut because I am so fussy about the fat and it is easier for me to cut up a steak sized piece than to trim strips. But I thought I had finally found good pre-cut meat but alas I was let down. Inconsistent product is a bit of a bug bear of mine. I like to know what I am buying.
I have always hated meat fat. About the only time I tolerate it is when it is lovely crisp bacon. Otherwise it does not agree with me. I have very strong memories from childhood of vomiting up a pie all over the dining room because I hit a huge bit of gristle. Blech Blech Blech.