Beef stroganoff
Creamy beef stroganoff with mushrooms
Serves
4
Prep Time
15 mins
Cook Time
15 mins
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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400g Quality Mark beef rump steaki
1 tsp paprika
2 teaspoons finely grated lemon zest
2 Tbsp olive oil
1 red onion
finely sliced2 garlic cloves
crushed250g field mushroomsi
wiped and sliced1/2 cup beef stock
1/2 cup creme fraichei
1 cup white ricei
cooked according to packet instructions3 Tbsp parsley
finely choppedgrated zest of 1 lemon
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 and add the beef rump strips and cook quickly on both sides.
Remove from the pan onto a plate.
Reduce heat to low and 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.
Pour in the stock and cook until hot, then return rump strips to pan briefly - no more than one minute.
Season and stir through the creme fraiche or yoghurt.
Serve hot with cooked rice and sprinkled with the chopped parsley and lemon zest.
https://youtu.be/7IiW6yQCwzI
Nutrition Information per Serving (388g)
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