1 tbsp vegetable oil
300g stir-fry beef strips or minute steak cut into strips
2 tsp paprika
1 red pepper, deseeded and diced
500g potatoes, peeled and cut into smallish chunks
600ml hot low FODMAP beef stock
500g jar tomato passata
handful of parsley leaves, roughly chopped
Lactose free cream, to serve
Heat half the oil in a large non-stick pan and fry the beef for 2 mins, stirring once halfway through. If your pan is small, do this in two batches.
Tip the meat onto a plate. Heat the remaining oil in the pan (no need to clean) and fry the peppers for 2-3 mins until they start to colour.
Sprinkle the paprika over the peppers, fry briefly, then tip in potatoes, stock and tomato sauce. Give it all a good stir, cover and simmer for 20 mins until the potatoes are tender.
Return the beef to the pan along with any juices, and warm through. Stir in the parsley and a swirl of lactose free cream then serve straight from the pan.
Recipe adapted from: Good Food