Stroganof-ten

Yield: 2 servings

Measure Ingredient
2 \N Sweet potatoes; peeled
2 \N Round courgettes
1 small Red onion; finely chopped
1 tablespoon Plai flour
1 \N Egg; beaten
2 tablespoons Vegetable oil
200 millilitres Double cream
1 \N Clove garlic; crushed
1 \N Frying steak; about 300 g, cut
\N \N ; into thin strips
½ \N Green Anaheim chilli; seeded, chopped
1 pinch Paprika
½ \N Lemon; juice of
1 dash White wine vinegar
1 tablespoon Chopped mixed fresh parsley and chives
\N \N Salt and pepper

Preheat oven to 220c/425f/Gas 7.

1 Coarsely grate one sweet potato and cut the other into small dice. Halve one courgette, use a melon baller to scoop out the flesh and reserve.

2 Place the outer shells of the courgette in a pan of boiling water for about three minutes to blanch and drain.

3 Sit the courgette shells on a baking sheet and place in the oven for about five minutes to warm through.

4 Cut the remaining courgette into slices and blanch in a pan of boiling water for about two minutes. Then drain. Cook the sweet potato dice in a pan of boiling water until tender.

5 Finely chop the reserved courgette flesh and place in a bowl with the grated sweet potato, ½ chopped red onion, flour and season. Add enough beaten egg to bind.

6 Heat 1 tbsp vegetable oil in a frying pan. Add spoonfuls of sweet potato mixture to the pan and cook gently for a few minutes on both sides until golden brown and the potato is tender.

7 Drain the sweet potato cubes and add to a clean pan. Add 4 tbsp double cream and garlic, season and simmer.

8 Heat 1 tbsp vegetable oil in a wok. When the pan is hot, add the beef and stir fry quickly until browned and just cooked through.

9 Remove from the pan and keep warm. Add the chopped chilli to the wok with the remaining chopped onion and cook for a couple of minutes.

10 Add the cream, paprika, lemon juice and white wine vinegar and bring to a simmer. Then season.

11 Fill a courgette shells with the creamy sweet potato mixture. Fill the other courgette shell with some steak strips and pour half the sauce around the plate.

Converted by MC_Buster.

Per serving: 326 Calories (kcal); 16g Total Fat; (44% calories from fat); 6g Protein; 41g Carbohydrate; 94mg Cholesterol; 48mg Sodium Food Exchanges: 2 Grain(Starch); ½ Lean Meat; 1½ Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates

Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0n.

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