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Beef stroganoff

Creamy beef stroganoff with mushrooms

4

Serves

15 mins

Prep Time

15 mins

Cook Time

Kathy Paterson

Recipe author

Kathy Paterson

A summer twist to a winter classic and whats better? It's quick and easy. The beautiful mix of flavours makes for a fulfilling and very satisfying meal.

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Ingredients

Beef

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400g Quality Mark beef rump steak

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1 tsp paprika

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2 teaspoons finely grated lemon zest

Mushroom sauce

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2 Tbsp olive oil

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1 red onion

finely sliced

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2 garlic cloves

crushed

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250g field mushrooms

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wiped and sliced

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1/2 cup beef stock

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1/2 cup creme fraiche

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To serve

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1 cup white rice

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cooked according to packet instructions

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3 Tbsp parsley

finely chopped

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grated zest of 1 lemon

Method

To Make Stroganoff

To Serve

Video

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.

Nutrition Information per Serving (388g)

Did you know selenium plays an antioxidant role, protecting the body from free radicals?

Energy

2054kJ (490 kcal)

Protein

30.9g

Total Fat

23.8g

Saturated Fat

10.1g

Carbs

37.8g

Dietary Fibre

g

Sodium

138mg

Iron

3.9mg

Zinc

6.5mg

Vitamin B12

3.9µg