Cook and Bull

Instructions

1. Season the steak and chicken strips well with salt and pepper.
2. Spray a large frying pan with a little low-calorie cooking spray and place over a medium heat. Add the steak and fry for a few minutes until sealed, then remove from the pan and set aside.
3. Spray the pan again with a little more low-calorie cooking spray and add the onion and mushrooms. Cook for 5–6 minutes until softened and lightly golden. Add the garlic and paprika and cook for a further minute.
4. Crumble the stock cube into the pan and pour in the boiling water. Stir well and bring to a simmer.
5. Return the steak and chicken to the pan, add the mustard and cook for 5–6 minutes until the chicken is cooked through.
6. Lower the heat and stir in the cream cheese until melted and smooth. Simmer gently for a few minutes until the sauce thickens slightly.
7. Season to taste with salt and pepper.
8. Top with the chopped parsley and serve.