Beef stroganoff
Creamy beef stroganoff with mushrooms
4
Serves
15 mins
Prep Time
15 mins
Cook Time
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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High Iron
Low Sodium
Ingredients
Beef
400g Quality Mark beef rump steak
i
1 tsp paprika
2 teaspoons finely grated lemon zest
Mushroom sauce
2 Tbsp olive oil
1 red onion
finely sliced
2 garlic cloves
crushed
250g field mushrooms
i
wiped and sliced
1/2 cup beef stock
1/2 cup creme fraiche
i
To serve
1 cup white rice
i
cooked according to packet instructions
3 Tbsp parsley
finely chopped
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
