Creamy Beef Stroganoff Recipe with Mushrooms
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 steak
1 tsp paprika
2 teaspoons finely grated lemon zest
2 Tbsp olive oil
1 red onion
2 garlic cloves
250g field mushrooms
wiped and sliced
1/2 cup beef stock
1/2 cup creme fraiche
1 cup white rice
cooked according to packet instructions
3 Tbsp parsley
grated zest of 1 lemon
To Make Stroganoff
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.
Nutrition Information per Serving (388g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
2054 kJ (490 kcal)
* Percentage of recommended daily intake (Aust/NZ)