Creamy Beef Stroganoff with Mushrooms
INGREDIENTS
Beef
400g Lean Diced Beef
Cook beef rump strips quickly for no more than 3-4 minutes to ensure a tender result
1 tsp paprika
1 lemon lemon zest
Mushroom sauce
2 tbsp olive oil
1 finely sliced red onions
2 crushed garlic cloves
250g wiped and sliced field mushroom
Add 1/2 cup white wine after cooking the mushrooms. Allow wine to bubble up before adding stock
1/2 cup beef stock
1/2 cup creme fraiche
Or natural unsweetened yoghurt
To serve:
white rice or to boost the fibre content of this dish, serve with brown rice or wholemeal pasta
3 tbsp finely chopped parsley
1 lemon lemon zest
METHOD
1. Cut beef rump into 5cm x 1cm strips and toss in the paprika and lemon zest. Set aside.
2. Heat oil in a large frying pan over a medium heat and add the beef rump strips and cook quickly on both sides.
3. Remove from the pan onto a plate.
4. Reduce heat to low and add onion and garlic and cook until the onion is soft.
5. Increase heat to medium and add the mushrooms and cook until the mushrooms are lightly golden.
6. Pour in the stock and cook until hot, then return rump strips to pan briefly - no more than one minute.
7. Season and stir through the creme fraiche or yoghurt.
