Creamy Beef Stroganoff with Mushrooms

Serves 4 | 15 mins prep | 15 mins cook time

INGREDIENTS

400g lean diced beef

1 tsp paprika

2 tsp lemon zest, finely grated

Mushroom sauce

2 tbsp olive oil

1 red onion, finely sliced

2 garlic cloves, crushed

250g field mushrooms, wiped and sliced

½ cup white wine

½ cup beef stock

½ cup creme fraiche or natural unsweetened yoghurt

To serve

White rice, brown rice or wholemeal pasta

Zest from 1 lemon, grated

METHOD

Cut beef rump into 5cm x 1cm strips and toss in the paprika and lemon zest. Set aside.

Heat oil in a large frying pan over a medium heat. Add the beef rump strips and cook quickly on both sides (no more than 3-4 minutes for a tender result). Remove from the pan onto a plate.

Reduce heat to low. Add onion and garlic and cook until the onion is soft.

Increase heat to medium and add the mushrooms and cook until the mushrooms are lightly golden. Add white wine and allow to bubble up before adding stock.

Cook until hot, then return rump strips to pan briefly - no more than one minute.

Season and stir through the creme fraiche or yoghurt.